academia barilla  August 2008
   

Italian Food Lovers Chef Network Recipes: Grilled Baby Octopus with Watercress Salad and Oranges

More recipes from our Italian Food Lovers Chef Network. After yesterday’s wrongly [...]

More recipes from our Italian Food Lovers Chef Network. After yesterday’s wrongly attributed recipe, here is a new recipe from Chef Doug D’Avico of Trattoria N. 10 in Chicago.

academia-barilla-chef-davico

Chef D’Avico today shares with us another recipe from the Chicago Botanic Garden show: Grilled Baby Octopus with Watercress Salad and Oranges. But since Chef D’Avico is also a Guest Chef participating to the Italian Food Lovers Chef Network, this time we file this post under the Chef Network category.

GRILLED BABY OCTOPUS WITH WATERCRESS SALAD AND ORANGES
A recipe by Chef Doug D’Avico
(serves 8)

chef-davico-octopus-recipe

INGREDIENTS

- 2 lb Tenderized baby octopus
- 4 limes, juiced
- 1 cup Academia Barilla Monti Iblei Extra Virgin Olive Oil
- 1/8 tablespoon Crushed Red Chili Flake
- 2 tablespoon Italian Flat Leaf Parsley, chopped
- 1 tablespoon Rosemary, no stem, chopped
- Fresh Ground Black Pepper, to taste
- 1 Bunch Hydro or Organic Watercress, Trimmed
- 1/2 Head washed Radicchio leaves
- 2 Oranges, segmented and juices saved
- 1/4 cup Toasted pine nuts
- Academia Barilla Sea Salt flavored with Blood Orange, to taste

chef-davico-cooking

PREPARATION

Remove the head and beak from the octopus and put into a metal bowl.

To make the dressing, take the juice from the limes, olive oil, chili flake and chopped parsley and rosemary, combine and season to taste.

Pour one third over the octopus and cover. Refrigerate for a couple of hours. Before grilling, drain any liquid off the octopus so you don’t cause a flare up on the grill.

grilled-octopusYou can season the octopus before you grill it. Grill the octopus over a medium high heat and weight it down a little bit so it gets a little bit of char.

To serve, arrange the watercress and radicchio in the center of a serving platter. Cut the octopus up in small pieces and pile in the center of the greens. Garnish the plate with the pine nuts and orange segments. Drizzle the salad

With the rest of the dressing, add a little bit of the Monti Iblei olive oil and fresh ground pepper, and a pinch of Academia Barilla Sea Salt flavored with Blood Orange. Serve.

Thank you Chef D’Avico for this new recipe and sorry again for yesterday gaffe!

We look forward to having you again as guest at our Italian Food Lovers Chef Network!

Tags: , , , , , , , , , , , , ,

Leave a Reply