Charred Octopus with Peach, Arugula and Aged Balsamic

Charred Octopus with Peach, Arugula and Aged Balsamic
Photo by Angie Mosier

Ingredients

  • 1 3?ounce piece prosciutto
  • 1 peach
  • ½ cup baby arugula
  • ½ small carrot
  • 2 tablespoons olive oil
  • 4 tablespoons aged (at least 8 years) balsamic vinegar
  • 1 small celery stalk
  • + 8 more ingredients
    • ½ small onion
    • 1 lemon
    • 2 pounds octopus
    • 8 cups water, approx.
    • ½ teaspoon cayenne pepper
    • 2 fresh Italian parsley sprigs
    • fine sea salt and freshly ground black pepper
    • 3 garlic cloves

Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the o...

View full recipe at Epicurious

Comments


Best Wine Deals

  • $18.89
    33%off
    Dobbes Family Estate Pinot Noir Rogue Valley Skipper's Cuvée
    Dobbes Family Estate Pinot Noir Rogue Valley Skipper's Cuvée 2010
  • $23.69
    21%off
    Alexana Riesling Willamette Valley Revana Vineyard
    Alexana Riesling Willamette Valley Revana Vineyard 2011
See More Deals »






Snooth Media Network