https://www.lifestylefood.com.au/recipes/23837/nonnas-boiled-octopus-with-almond-puree-garlic-chilli-and-olive-oil

LifestyleFOOD.com.au

Massimo Mele of La Scala on Jersey revealed his best tips and secrets to cooking octopus in the Electrolux Taste Theatre at Taste of Sydney, with his Nonna’s recipe.

Ingredients

  • 1kg (2 lb, 4 oz) octopus tentacles

  • 5x garlic cloves, lightly smashed

  • 1x long red chilli, sliced (seeds removed, if you prefer mild hotness)

  • 1x tablespoon chopped flat-leaf (Italian) parsley

  • 1x tablespoon chopped marjoram

  • 250ml (9 fl oz/1 cup) white wine vinegar

  • 250ml (9 fl oz/1 cup) mild extra virgin olive oil

  • Extra white wine vinegar, to serve

  • 1x head of fennel

  • 1/2 head of radicchio

  • 1x celery heart light green leaves only

  • For the almond tarator

  • 2x slices of sourdough bread

  • 1/2 cup almond meal

  • 2x garlic cloves

  • ½ cup water

  • 50ml lemon juice

  • Salt and pepper to taste

  • Extra virgin olive oil, as needed

  • 100ml milk

Method

  • 1.

    Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 500g of rock salt to 5 litres (20 cups) of water and bring to the boil.

  • 2.

    Blanch the octopus three times in boiling water for about 5 seconds each time.

  • 3.

    Once complete, turn the heat down and add the octopus and potatoes to the same pan.

  • 4.

    Gently simmer for about 45 minutes, or until tender. Remove the octopus from the pan and set aside.

  • 5.

    Once the octopus is cool enough to handle, chop it into 5 cm (2 inch) pieces and put in a non-reactive bowl.

  • 6.

    Add all the remaining ingredients and leave to marinate for 2 hours minimum in the refrigerator.

  • 7.

    Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldn’t need any salt.

  • For the tarator:

  • 1.

    Dip bread in milk and leave for 15 minutes. Squeeze dry and place in processor along with almond meal and garlic. Add water to make a smooth paste, add olive oil, a little salt and pepper, lemon juice to taste.

  • 2.

    To serve place some almond tarator on a plate, top with marinated octopus. Finely slice some fennel, radicchio and celery heart and place on top and serve.

  • Tips:

  • 1.

    Triple blanch your octopus before simmering until tender.

  • 2.

    Booster mode on the InfinitePro induction cooktop allows you to reach high temperatures quickly.

  • 3.

    InfinitePro Chef Mode allows you to slide pots and pans across pre-set power settings without having to adjust controls, letting you prepare dishes faster, without the unnecessary wait.

  • 4.

    When chopping garlic, use the back of your knife and heel of your hand to crush it first and save yourself time.

  • 5.

    The Jug Blender features a unique 10-degree PowerTilt™ to ensure smoother results, whilst the intuitive control panel features pre-set drinks, smoothies, soups and ice crush buttons, as well as 3 speeds and a boost button.

  • 6.

    A little extra water might be needed. Consistency should be light and fluffy.

Notes

Massimo used the 6 zone maxisense InfinitePro induction cooktop (EHI965BA) from the Electrolux Inspiration range and The Jug Blender from the Masterpiece collection during his demonstration.

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