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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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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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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th  in Huntington, NY from 2-4pm for a book...
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...
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
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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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Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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April 19, 2015
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.