Everyone loves octopus but most people are frightened of cooking with it. This recipe hopefully gives you the confidence to give it a go. On the side is a delicious Sicilian bread sauce almond tarator.
1 kg (2 lb, 4 oz) octopus tentacles
5x garlic cloves, lightly smashed
1x long red chilli, sliced (seeds removed, if you prefer mild heat)
1x tablespoon chopped flat-leaf (Italian) parsley
1x tablespoon chopped marjoram
250 ml (9 fl oz/1 cup) white wine vinegar
250 ml (9 fl oz/1 cup) mild extra virgin olive oil
Extra white wine vinegar, to serve
1x head of fennel
1/2 head of radicchio
1x celery heart light green leaves only
For the almond tarator
2x slices of sourdough bread
1/2 cup almond meal
2x garlic cloves
½ cup water
50ml lemon juice
Salt and pepper to taste
Extra virgin olive oil, as needed
Massimo’s tip: when chopping garlic, use the back of your knife and heel of your hand to crush it first and save yourself time
For the tarator
Note: A little extra water might be needed. Consistency should be light and fluffy.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.