Grilled Octopus Salad Recipe - Great Italian Chefs

Grilled octopus with green beans and potatoes, flavoured with wild fennel

Starter
easy
2
60 minutes, plus overnight infusing

PT1H

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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Ingredients

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Metric

Imperial

Octopus

200g of octopus, tentacles only
olive oil
salt to taste

Court bouillon

750ml of water
10g of salt
1 shallot, chopped
1 leek, white part only, chopped
1 carrot, chopped
1 stick of celery, chopped
1 lemon grass stalk
1 slice of lemon peel
1 bay leaf
2 black peppercorns
1 tsp coriander
1 tsp ginger, sliced

Wild fennel oil

10g of wild fennel
200ml of olive oil

To serve

100g of potatoes
50g of green beans
20g of cherry tomatoes
5g of anchovy extract
salt to taste

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Blender

For the wild fennel oil, blitz the oil and wild fennel in a blender and bring to a temperature of 60°C. Leave to stand overnight

10g of wild fennel
200ml of olive oil

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

750ml of water
10g of salt
1 shallot, chopped
1 leek, white part only, chopped
1 carrot, chopped
1 stick of celery, chopped
1 stick of lemongrass
1 slice of lemon peel
1 bay leaf
2 black peppercorns
1 tsp coriander
1 tsp ginger, sliced
200g of octopus, tentacles only

Dice the potato into 2cm dice and cook in boiling salted water until soft for approximately 10 minutes

100g of potatoes

Top and tail the beans and cook in salted boiling water for 3 minutes. Refresh in iced water

50g of green beans

Cut the tomatoes into wedges and mix with the beans and potatoes. Season with salt, the infused wild fennel oil and anchovy extract

20g of cherry tomatoes
5g of anchovy extract
salt to taste

Just before serving, grill the octopus tentacles and season with salt and oil. Arrange the salad on the plate and arrange the tentacles on top

olive oil
salt to taste

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Salvatore Elefante

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.