Page 184 - 2019TOHCookbook

CHEF FRANK TERRANOVA | SERVES 4
INGREDIENTS
For the octopus:
1 baby octopus (about 2 lb) 2 cups white wine
4 garlic cloves, sliced
1 tsp. dry oregano
1 onion, quartered
salt and pepper
3 bacon pieces (used in the last step) For the tomato garlic sauce:
1 can of San Marzano Tomatoes chopped 2-3 tbsp. olive oil
3 garlic cloves pressed
salt
INSTRUCTIONS
Braise the octopus
For the squid ink pasta:
1⁄2 tsp. hot pepper flakes
1 garlic clove
1⁄2 lb. squid ink spaghetti fresh made
170
Cut the head of the octopus below the eyes, and discard if you want. Remove the beak, by gently pulling it. Rinse the octopus.
Bring a large pot of water to a boil. Holding the octopus with tongs, dip in the boiling water for 10 seconds, remove, then repeat the dipping 2 more times.
Pour out the water and return the octopus to the same pot. Add the white wine, onion, garlic, and oregano, season with salt and pepper. Cover and bring to a simmer. After 10 minutes, the octopus will have released most of its juices. Check and make sure it’s almost completely submerged in liquid. If not, add more wine or water. Reduce heat, and cook for 45-60 minutes, or until fork-tender. Half way through, flip over the octopus, to ensure it’s evenly cooked.
Make the tomato sauce (can be made in advance)
Heat the olive oil, in a deeper pan, and once hot, add the tomato sauce, and salt. Cook the tomato sauce over medium heat, while stirring all the time, for about 5-7 minutes. Remove from heat and add the pressed garlic (adding the garlic off the heat is done on purpose, to preserve its fresh taste and aroma). Stir, taste and adjust the salt if needed.
GRILLED OCTOPUS OVER SQUID INK PASTA