Charred Octopus with Peach, Arugula and Aged Balsamic

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

Ingredients

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

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

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