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To Blanch and Marinate Octopus:
- 2 gallons water
- 8 lemons
- 1 cup kosher salt
- 3 whole Italian octopus, 8 oz.
each
- 1 cup Monini Extra Virgin Olive
Oil
- 4 cloves garlic, peeled and slice
- 2 small or one medium shallot
- 1/2 bunch basil, cleaned
- 3 sprigs fresh thyme, plus 2 add.
Leaves for garnish
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Preparing the Vegetables:
- 8 oz. haricots verts (slender
French green beans), cut in 1' pieces.
- 1/4 cup Monini Extra Virgin Olive
Oil
- 10 medium fingerling potatoes
- 1 red bell pepper, cut into 1/4'
strips
- 12 Reale Spanish caper berries
- 12 black olives, pitted
- 12 green olives, pitted
- 4 Recca anchovy filets, roughly
chopped
- 2 cloves garlic, peeled and roughly
chopped
- 1 shallot, peeled and roughly
chopped
- 1 tbsp. basil, cleaned and shopped
- 1 tbsp. parsley, cleaned, stemmed
and chopped
- 1/2 pint currant tomatoes
- Juice of one lemon
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VINAIGRETTE:
- 1/2 cup Monini Extra Virgin Olive
Oil
- 2 Small or 1 medium shallot, peeled
and diced
- 4 Cloves garlic, peeled and diced
- 1 cup Chicken stock
- 3/4 cup Soy oil
- 4 Tbsp. Comdouret Champagne vinegar
- Salt and pepper to taste
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Preparation
TO BLANCH AND MARINATE OCTUPUS:
Add water to a stock pot with lemon and salt.
Bring water to a boil. Holding the octopus in
a mesh basket, dunk it into the boiling water
3 times for five seconds each time. Set the basket
aside and lower the water to a simmer. When the
boiling subsides, place the basket of octopus
in the water and cook 6 minutes. Remove octopus
to a tray and cool. Cut each octopus in half lengthwise
and discard the beak. Combine olive oil, garlic,
shallots, basil and thyme in a mixing bowl large
enough to hold all the octopus. Add octopus and
toss in the marinade to completely coat. Marinate,
cover and refrigerate, briefly, or up to 24 hours
(longer marinating will improve the flavor).
PREPARING THE VEGETABLES & VINAIGRETTE:
Heat a sauté pan to medium and add the
olive oil. Add shallots and garlic. Cook about
3 minutes to soften, and add tomatoes. Stirring
constantly, cook until the pan appears almost
dry. Add chicken stock. Continue cooking until
the liquid is reduced to half its volume. Then
transfer mixture to a blender and puree. Pour
puree into a large measuring cup (or other container)
through a very fine mesh strainer, and then return
puree to blender. With the motor running, add
the soy oil in a slow stream to emulsify the sauce.
Season with vinegar, salt and pepper and set aside.
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