Escopazzo Restaurant Executive Chef Giancarla Bodoni (Serves 4) Ingredients: 1 Octopus (3 to 5 lb.) 4 carrots 2 whole lemons 5 sprigs of mint 1 yellow onion halved 4 celery sticks halved 4 bay leaves 1 tsp. of juniper berries 1 tsp. whole white peppercorns 1 tbsp. salt
Method: Place all the ingredients in a large pot with cold water and Bring to a boil. Add the octopus and boil for approximately 30
minutes or until the octopus is very tender. The cooking time
depends a lot on the quality of octopus. It is important that the
octopus stays very tender and not chewy. When ready, remove from the water and allow to cool. Discard the cooking water.
Chickpea puree
Ingredients: 1 can of chickpeas (1 lb) 2 tbsp. of extra virgin olive oil 2 cloves of fresh garlic 3 filets of anchovy Pinch of red pepper flakes ¼ cup of white wine Salt to taste
Method: In a pot, sauté the anchovy and the garlic in the olive oil until the
garlic begins to turn color. Add the white wine and the pepper
flakes. When the liquid is reduced by half, add the
chickpeas. Cover with water and cook for 20 minutes. Add 3
good pinches of salt. Place the chick pea in a food processor and process until very
smooth. Add the cooking liquid as you need it. The chickpea
puree should not be loose but instead have a thick
consistency. Keep warm.
Back to the Octopus: In a sautee pan add a tablespoon of olive oil and 1 clove of
garlic. Add the tentacles of the octopus, sautee until it becomes
very crispy. Add the red pepper flakes at the end so as not to
burn them.
Basil Citronette
Ingredients: 1 cup of extra virgin olive oil 1 lemon, juiced 6 leaves of basil Pinch of salt
Method: In a blender process all the ingredients until they become emulsified.
Assembly: On the center of the plate, place a couple of spoonfuls of the chickpea
puree, place the octopus on top and drizzle with the citronette.
Escopazzo Restaurant 
