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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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Roasted Eggplant and Tomato Salad
Serve this colorful and delicious salad as a fi...
 
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Lidias In the Kitchen Tip - Garlic

 
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Octopus
When buying octopus, ask your fish monger for tenderized octopus. Otherwise, most likely the octopus w...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
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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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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September 2, 2015
Octopus

When buying octopus, ask your fish monger for tenderized octopus. Otherwise, most likely the octopus will be tough and chewy. Freezing helps to tenderize it as well. When you’re ready to cook it, place the octopus in a pot of cold water with some bay leaves. A special secret ingredient you’ll also want to throw in the water, according to my grandmother, is a traditional wine cork (one of the new synthetic corks won’t do the trick). It seems that the enzymes in the cork help tenderize the octopus. I know of no scientific documentation for why this works, but I know it does. Cook the octopus until the tines of a fork penetrate the thickest part of the octopus easily; be careful not to overcook it, as overcooking will make the octopus tough.