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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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