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Chef Salvatore Elefante boils the octopus for this dish first, before grilling it quickly to finish. This means that the tentacles are tender, yet with a crisp exterior which is a perfect match for the fragrant fennel salad.
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Place the octopus in a large saucepan with the court bouillon ingredients and bring to a simmer. Cook for 30 minutes then leave to cool in the water. Once cold, cut the tentacles into 5cm pieces
With a menu dictated by what fish has been caught that morning, Salvatore Elefante’s style of cooking is spontaneous, simple and based on the flavours of his childhood.
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Comments ()
Grilled octopus with green beans and potatoes, flavoured with wild fennel
Comments ()
Grilled octopus with green beans and potatoes, flavoured with wild fennel
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