Octopus With Fingerlings And Garlic Scapes
By: One Pot
Published: Wednesday, December 9, 2009 - 2:05am

Ingredients




3 cups water
2 lemons, cut  half
1/2 bottle of white wine
1 tablespoon champagne vinegar
1 cinnamon stick
2 garlic cloves, unpeeled
1 teaspoon chili flakes
1 bay leaf
1/2 cup salt
pound octopus
pound fingerling potatoes
white wine vinegar
salt
bunch garlic scapes
extra virgin olive oil
salt
pepper
cup wild onion blossoms

Preparation

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. 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. 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. 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.

About


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.