I just recently started eating & making Octopus. I’ve become obsessed with it…therefore I’ve come up with a few different recipes. Today I was so EXCITED to have Dimitri Giankoulas & Marin Golemac try this version. People have asked me if I’m into culinary, “NO” I always answer…but, I love great food, love cooking for friends, I love it when my kitchen is full of people eating & drinking wine…I enjoy being in the kitchen creating new recipes or switching up a friends recipes (LOL…we will talk about that on another blog post!!) I plan on making this dish on our Soverato summer getaway. So that our chef can get a taste of what Tra Di Noi is all about.
2 pounds of Octopus
1 tablespoon of Peppercorns
1 Bay leaf
1 Wine cork (non-synthetic)
Pink Himalyan Salt
1 table spoon of finely diced sweet onion or Spanish onion
Boil the octopus with the wine cork, peppercorn & bay leaf. Bring to a high boil & then reduce to simmer. Approximately 45 – 55 minutes. Drain & place the octopus at room temperature for about 30 minutes. Clean the slimy part of the octopus under cold water. Dice the octopus & place in a bowl with the cilantro, alfalfa sprouts, avocado & drizzle with olive oil. Salt to taste.