Polipetti
Affogati
Baby Mediterranean Octopus Poached
with
Tomatoes and Olives
By
Chef Odette Fada, Sandomenico Restaurant,
New York, NY
Serves:
4-6
Ingredients:
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
Procedures:
1. Put all the ingredients into a large, 3-4 inch
deep baking pan.
2.
Cover with aluminum foil and bake at 350 degrees for 35 minutes.
3.
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
5 days.
Other
Chef Odette Fada Recipes:
Polipetti
Affogati
(Baby Mediterranean
Octopus Poached with Tomatoes and Olives)
Raviolini
Capresi Con Passato Di Pomodorini Di Collina
(Homemade raviolini
Caprese filled with caciotta cheese in a strained tomato sauce)
Uovo
In Raviolo
Homemade Raviolo
filled with Egg yolk with White Truffles)
Restaurant
and Chef Links:
Sandomenico
NY Restaurant
Executive
Chef Odette Fada
Events
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