April 11, 2012

Octopus with potato, wilted escarole, mint, lemon and chili

By: Christopher Palik, Executive Chef – L-EAT Group

(PAESE Ristorantes, L-EAT EXPRESS, L-EAT CATERING) - Toronto

Makes 4 appetizer size portions

Ingredients for the Octopus and the warm potatoes

2 x 2lb Octopus previously frozen and thawed
3 cloves of Garlic, peeled and crushed
½ small white onion, peeled and cut into a medium dice
1 stalk of celery, cut into a medium dice
½ small carrot, peeled and cut into a medium dice
1 bay leaf
1 tsp of black peppercorns
¼ cup of red wine vinegar
1 wine cork

For the warm potato

Ingredients

1 large yukon gold potato

In a sauce pot big enough to hold the octopus, place all the vegetables, bay leaves, peppercorns, red wine vinegar and the wine cork. Fill with cold water until the octopus is covered. Place on a low heat and gently bring to a simmer. Cook until a paring knife inserted into thickest part of the octopus slides in gently, 2 to 3 hours. Remove the pot from the heat and allow the octopus to cool in the poaching liquid.

An hour before serving, in a small sauce pan cook the yukon gold potato with the skin on until a paring knife inserted comes out easily. When the potato is cooked remove from the water and allow to cool. Just before serving peel off the skin and cut into large slices.

Lemon Mayonnaise

Ingredients

250 ml of a good quality mayonnaise
2 lemons
A pinch of salt

Zest the lemons into a small mixing bowl. Juice the reserved lemons and add one tbsp of the juice to the mixing bowl, save the rest of the juice. The rest of the lemon juice can be used for the lemon and chili dressing. Add the mayonnaise and the salt to the mixing bowl and stir to combine.

Lemon and chili dressing

Ingredients

250 ml of fresh squeezed lemon juice
250 of extra virgin olive oil
250 ml of canola oil
2 tbsp of honey
1 tsp of salt
1 tsp of dry crushed chili flakes

Warm the honey gently in a microwave until runny. Place all the ingredients including the honey in a tight sealing jar and shake well. Put aside until ready to use.

Wilted escarole

Ingredients

½ head of escarole, separated into leaves, washed and dried
2 tbsp of capers
2 tbsp of extra virgin olive oil
1 sprig of mint

In a frying pan, heat the olive oil. When the oil is hot add the capers. Be careful as the capers will sputter in the hot oil. Fry the capers until they are crispy. With a slotted spoon remove the capers from the pan and place on a paper towel to dry. Add the escarole to the reserved oil and while gently turning fry the leaves until they wilt. Remove the frying pan from the heat and place the escarole leaves on a paper towel to absorb any excess oil.

To finish

Remove the octopus from the warm poaching liquid. Cut the tentacles and heads into large pieces and toss with a bit of the lemon chili dressing and a pinch of salt. On 4 dinner plates place a large dollop of the lemon mayonnaise. Divide the escarole and potato slices evenly between the plates. Place a mound of octopus on each of the 4 plates, scatter over the fried capers and mint. Shake the lemon and chili dressing and generously drizzle over each plate.
 

Other Recipes from PAESE:

Pastrami wrapped Scallops with roasted sweet potato puree and pomegranate seeds

Banana and Nutella "Italian" Toast

About PAESE

Owned by Tony Loschiavo, there are two PAESE Ristorantes in Toronto ( Bathurst St. north of Wilson Ave. - and - King St. west of John St. ).

Paese (pa’eze) means town or village and for the Paese team, this name symbolizes neighborhood. Since 1989, Paese has stayed true to a handcrafted and house-made approach to a menu that is Italian inspired, but with a distinctive and original made-in-Canada twist.

The second Paese opened on King St. in 2010 and at both locations, pairings are emphasized: wine to food, food to place, yet each location offers its own atmosphere, menu and experience.