Octopus With Fingerlings And Garlic Scapes


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.
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.
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.
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.




This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.


2.0 servings


Wednesday, December 9, 2009 - 2:05am


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