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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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My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Cooking and Cleaning Octopus
You can find octopus at your local fish market. These octopuses are usually defrosted and have already...
 
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Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao "and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week." For more information on...
 
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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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April 19, 2014
Cooking and Cleaning Octopus

You can find octopus at your local fish market. These octopuses are usually defrosted and have already been clean. But if you should need to clean them, turn the sac inside out without detaching it. Scrape out everything from the sac and turn it right side out. Remove both eyes by cutting them out in a wedge shape with a small, sharp knife. Turn the octopus over and feel at the center of the tentacles for the “beaks,” a pair of hard, round spheres located behind the mouth area. Press from behind with your thumbs to push the beaks. I like to braise my octopus and sometimes I add a secret ingredient. If you put a wine cork in a pot while the octopus cooks, the enzymes in the cork will tenderize the octopus. I know of no scientific documentation on why this works, but I know it does. Cook the octopus until the thins of a fork easily penetrate the thickest part of the octopus. Be careful not to overcook it as octopus tends to gets tough when overcooked.