Baby Mediterranean Octopus Poached
Tomatoes and Olives
Chef Odette Fada, Sandomenico Restaurant,
New York, NY
18-12 baby Mediterranean octopi (about half a pound each), washed
and cleaned well (eyes and moths removed)
2 pints cherry tomatoes
1/2 cup peperoncino-infused extra virgin olive oil*
bunch of flat leaf Italian parsley, whole leaves only (not chopped)
4 medium or 2 large cloves of garlic, thinly sliced or chopped
1 cup black olives (Gaeta or Kalamata are good), pitted
1. Put all the ingredients into a large, 3-4 inch
deep baking pan.
Cover with aluminum foil and bake at 350 degrees for 35 minutes.
Serve with bread or rice, if you wish.
To make your own oil, use a good pinch of Italian peperoncino flakes
for a 1/2-cup of good extra virgin olive oil and let infuse for
Chef Odette Fada Recipes:
Octopus Poached with Tomatoes and Olives)
Capresi Con Passato Di Pomodorini Di Collina
Caprese filled with caciotta cheese in a strained tomato sauce)
filled with Egg yolk with White Truffles)
and Chef Links:
Chef Odette Fada