Serves 18-20 as an appetizer
Ingredients
To Cook Octopus
- 4-5 lb octopus
- 3 oz prosciutto
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 carrot, chopped
- ½ bunch celery, chopped
- 1 tbsp paprika
Eggplant Caviar
- 1 small eggplant
- 1 garlic clove, chopped
- 1 bunch basil, chopped
- ½ tsp paprika
- 3 tsp olive oil
- ¼ tsp ground cumin
- 1 tsp salt
- ¼ tsp pepper
For Assembly
- salt
- pepper
- 5 sun-dried tomatoes
- 2 tbsp toasted pine nuts
- 1 bunch chives, chopped
- 2 tbsp sherry vinegar
- 3-4 tbsp olive oil
How-to
Braise Octopus
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In a large pot, combine all ingredients for cooking the octopus -- except the octopus -- and bring to boil. Reduce & simmer for 30 minutes
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Reduce the cooking liquid temperature to 180º - 190º
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Add octopus and cook low and slow for 2 - 2½ hours
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Remove from liquid and allow to cool
Eggplant caviar
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Preheat oven to 350º
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Wrap eggplant in aluminum foil and roast for 45-60 minutes. Remove and allow to cool
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Cut the eggplant in half and remove pulp. Chop and allow the pulp to drain of excess liquid - this can be done by placing in a fine-mesh strainer and lightly pressing the pulp to release the liquid, or by placing in a piece of cheesecloth and squeezing over a sink
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Mix with the rest of the ingredients, and season with salt and pepper as desired
Assemble Dish
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Remove and discard head. Slice the cooled octopus' tentacles into small pieces.
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Add sliced octopus to a large bowl with eggplant caviar, sun-dried tomato, chives, olive oil, vinegar and toasted pine nuts
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Serve as a chilled salad with bread or crackers on the side, or on crostini as an appetizer
Bistro du Midi
272 Boylston Street
Boston, MA 02116
617-426-7878