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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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Behind the scenes in Lidia's Kitchen

 
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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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Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."  ...
 
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...
 
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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, 2014
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.