Insalata Di Piovra

November 11, 2010 8:40:06 AM PST
Chef Paul Bartolotta of BARTOLOTTA, Ristorante di Mare at Wynn Las Vegas

    Ingredients
  • 5 Lbs. Whole Octopus (large size is preferable 2 ½ pounds each)
  • 2 Stalks celery (cut in 1" pieces)
  • 1 Onion (quartered)
  • 2 Lemons (cut in half)
  • 4 Sprigs parsley
  • 1 cup White Wine
  • 1/4 cup White Wine Vinegar
  • 1 tablespoon Salt
  • 2 Lbs. Fingerling Potatoes
  • 1 cup Extra Virgin Olive Oil
  • 1/2 Lemon (juiced)
  • 1 teaspoon Red Wine Vinegar
  • 2 tablespoon Flat Leaf Parsley (coarsely chopped)
  • To taste Salt and Black Pepper

Preparation

Place celery, onion, lemon, parsley sprigs, wine, vinegar, and salt in a 6 quart stock pot, fill with water and bring to a boil. Wash octopus in cold running water and remove beak using a paring knife, cutting a circle around the beak (the beak is located at the point where the tentacles meet in the center of the octopus). Place octopus in boiling water and cook covered until tender, approximately 30 minutes to one hour depending on the size. At the same time, boil fingerling potatoes in separate pot of salted water until tender. Peel, and slice into ½" pieces. Carefully remove octopus from water and cool slightly. Cut octopus tentacles into same ½" size pieces as the potatoes. Gently mix octopus, potatoes, chopped parsley, extra virgin olive oil, lemon juice, vinegar, salt and black pepper. Serve warm or room temperature.

Serves 6


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