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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Roast Thick Lamb Chops with Roast Carrots and Parsnips
You'll need lamb shoulder chops again for this ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Octopus
Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Em...
 
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Lidia Talks Pasta at Eataly
Lidia is hosting a sold out class at Eataly" on Tuesday January 13th"  from 6:30pm to 8:00pm. Participants will learn about...
 
Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare" tonight at" 8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th with a display of...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 18, 2015
Octopus

Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Emilio, when they returned from fishing and had caught some octopus, they would beat the octopus with a wooden mallet or against the sea rocks to render them tender. The defrosted octopus you buy at the fishmonger most likely has been tenderized, and will also be tenderized by the freezing process. Some of the best octopus I have found in the market comes from Puglia and Mexico and I like it when it is large and weighs about 2 pounds each. At this size, they are meaty and tender. And always make sure not to overcook the octopus.