Ingredients
Base recipe = 8 servings.
- 2500 g large octopus, cleaned (about 8 tentacles)
- 4 bay leaves
- 150 g white onion
- 80 g celery stalks
- 120 g jumbo carrot
- 6 black peppercorns
- 680 g cooked cannellini beans
- 120 g lemon-infused olive oil
- 80 g green onions, thinly sliced
- 120 g sun-dried tomatoes, julienned
- Sea salt & freshly cracked black pepper
Preparation
- In a large pot, bring water to a boil with bay leaves, peppercorns, onion, celery and carrot.
- Dip the octopus in and out of the boiling water 5 times to curl the tentacles. Reduce to a gentle simmer and cook 25–35 minutes, depending on size. Let the octopus cool in the covered pot.
- In a bowl, mix the cannellini beans, green onions and sun-dried tomatoes with lemon-infused olive oil; season with salt and pepper.
- Slice the octopus and grill or sear in a hot skillet until lightly charred at the edges.
- Plate the warm octopus over the bean salad and finish with a little extra lemon oil.
🍷 Wine Pairing — Vernaccia di San Gimignano
A crisp, citrus-driven Vernaccia has the acidity and subtle almond finish to match the smoky octopus and rich beans.
