home or Register


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.
 
more about lidia ›




Sausages in the Skillet with Grapes
The Umbrian town of Norcia is, among other dist...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Mortar and Pestle
The mortar and pestle has been around since the dawn of civilization. Using this ancient tool to grind...
 
see previous tips ›
see next tips ›


see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
June 15, 2014
Mortar and Pestle

The mortar and pestle has been around since the dawn of civilization. Using this ancient tool to grind spices and herbs yields a much more flavorful version of what you find prepackaged in the supermarket. A mortar and pestle is also preferable to a food processor, as it does a better job of releasing the oils that give the spices flavor. Simply press the bat-like pestle down into the bowl in a circular motion, grinding the contents as finely as needed. Once you’ve mastered the mortar and pestle, you can skip the middleman and grab whole spices instead of ground at the supermarket! You can find this handy tool in many home and kitchen supply stores; it can be made of wood, marble, or volcanic stone—it is all a question of preference—but a good one is always rough on the inside of the mortar bowl so that the impact of the pestle creates traction and the spices/herbs are pulverized more effectively.