academia barilla  May 2008

Chef Network Recipes: Chef Doug D’Avico presents Octopus Carpaccio with Blood Oranges

Our Italian Food Lovers Chef Network has been now officially launched.
After [...]

Italian Food Lovers Chef Network Our Italian Food Lovers Chef Network has been now officially launched.
After introducing himself as a Chef and a food lover, today Chef Douglas D’Avico from Trattoria No. 10 in downtown Chicago will start sharing with us his Chef experience, and of course also his top recipes.

Academia Barilla Chefs: Douglas D\'Avico

As we already anticipated, Chef D’Avico loves seafood, and his first recipe for the Guest Chef series at our blog is for a great antipasto: Octopus Carpaccio with Blood Oranges.

Academia Barilla Chefs


(a recipe by Chef Douglas D’Avico)
(serves 6-8 approx)


- 2 lb Steamed or Boiled octopus
- 4 Limes, juiced
- 1 cup Academia Barilla Monti Iblei Extra Virgin Olive Oil
- 1/8 tablespoon Crushed Red Chili Flake
- 1 tablespoon Italian Flat Leaf Parsley, chopped
- Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 Bunch Hydro or Organic Watercress, Trimmed
- 2 Blood Oranges, segmented and juices saved
- 24 Caperberries, rinsed

Academia Barilla Chef Network


Remove the head and beak from the octopus and slice very thin on a mechanical slicer. Put the sliced octopus in a bowl and squeeze out excess water.

Take the juice from the limes, half of the olive oil, chili flake and chopped parsley and mix in the bowl with the sliced octopus. Mix well.

Season the octopus with salt and pepper to taste, make sure that you mix thoroughly before tasting. Cover and marinate over night or at least 2 hours before serving. You can adjust the seasoning to your liking if need be.

To serve, arrange the marinated octopus on a plate in a thin flat layer. Next mix the reserved blood orange juice and 3 tablespoons of the olive oil, season to taste. Mix with the trimmed water cress and divide

between the plates by placing a small amount in the center of each plate.

Garnish the plate with the caperberries and blood orange segments. Drizzle with a little bit of the olive oil and fresh ground pepper and serve.


For a little extra flavor you can finish the plate by using the Academia Barilla Sea Salt flavored with Blood Orange.

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