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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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Celery Root and Apple Salad
Here's another fine winter salad, pairing one o...
 
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Behind the scenes in Lidia's Kitchen

 
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Cooking Calamari
If you want tender calamari, there are two ways to go about it: either cook them quickly (from 4 to 8 ...
 
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Porta @ Porta on Rai Uno
Be sure to watch me this evening on Porta @ Porta on Rai Uno. Click on the link for...
 
Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
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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 16, 2014
Cooking Calamari

If you want tender calamari, there are two ways to go about it: either cook them quickly (from 4 to 8 minutes, depending on the amount of calamari and how you cook them), or braise them slowly for 30 minutes or more. Anything in between and the calamari will remain tough. The quick method of cooking calamari focuses more on the texture and fresh flavor of the sea and the calamari themselves. I recommend quick cooking if you want to enjoy the calamari as the prime ingredient or as part of a Zuppa di Pesce-type dish (see recipe online), where the texture of the fish is very important. The long braising method focuses more on the flavor of the sauce by extracting the flavor of the calamari into the sauce, and is preferable if you want to make a calamari sauce to dress pasta, risotto, or polenta.