Recipe: Octopus With Fingerlings And Garlic Scapes [edit]

Step 1

Create a court bouillon by combining water, lemon, wine, Champagne vinegar, cinnamon stick, chili flakes, garlic, bay leaf and salt and bring to a boil. Reduce heat to a simmer. Add octopus, cover and simmer until tender, approximately 2 hours.

Step 2

Meanwhile, slice potatoes into eight-inch coins. Boil in half gallon of salted water over high heat until tender, about 5 minutes. Drain. Pour fingerlings onto a sheet tray to cool. Toss with vinegar and season with salt. Blanch garlic scapes and plunge into an ice bath to cool.

Step 3

Once octopus is tender, remove octopus with tongs from court bouillon and onto a baking sheet. Cool in refrigerator for a half an hour. Remove from refrigerator and use a sharp knife to cut head from tentacles, and discard head. Cut octopus tentacles into 1-inch bias and set aside.

Step 4

Combine potatoes, octopus and ramps into a bowl and combine with extra virgin olive oil and salt and pepper to taste. Garnish with wild onion blossoms. Serve.