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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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Octopus
Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Em...
 
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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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, 2014
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.