Here’s a dish from Chef Carmine Mazza of Il Poeta Vesuviano perfect to kick off my summer recipe series. An octopus salad with a twist.
2 Octopus ‘verace’ at least 500 g, 200 g dried chickpeas, 1 clove garlic, 1 sprig of fresh rosemary, extra virgin olive oil, bread
Clean and blanch the octopus in plenty of water for about 20 minutes, cool and cut into very thin pieces, season with salt and extra virgin olive oil and set aside. Soak the chickpeas the night before in a pot with water and a pinch of baking soda. The next day, rinse well and cook the chickpeas. In a frying pan, sauté a clove of garlic , add the chickpeas and continue to cook with the rosemary. Puree the chickpeas, adding salt and oil to taste, and spread the cream a plate. Add the octopus, a sprinkle of toasted bread crumbs, and a sprig of fresh rosemary.
Il Poeta Vesuviano
Viale Europa, 42
80040 Torre del Greco (Na)
081 883 26 73