|Chef Lorenzo Montoro|
The first thing I noticed/admired was the size of the octopus tentacles. I watched quietly as Montoro laid three chunks down on top of a creamy celery sauce, nestled between cool boiled potatoes.
Montoro seasoned the potatoes with fresh ingredients from his family's farm ( Montoro Erbe -Masseria Pigliuocco) - capers, scallions, lemons and parsely. Dried black olives, dried tomatoes and fresh herbs completed the dish.
Summer is served!