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Mother's Day with Lidia Bastianich | Serious Eats : Recipes

Ingredients

  • 1 ½ to 2 pounds octopus, cleaned
  • 1 wine cork
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 medium Idaho potatoes, whole
  • 5 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • + 16 more ingredients
    • 1 Bermuda onion, thinly sliced
    • 2 tablespoons chopped Italian parsley
    • Lemon wedges for garnish
    • 1 ½ pounds fresh asparagus spears
    • ½ cup extra-virgin olive oil plus more for serving
    • 4 plump garlic cloves, crushed and peeled
    • 2 cups potatoes, peeled and cut in ½-inch cubes
    • 3 cups chopped leek, ¼-inch white and green pieces
    • 5 quarts water
    • 2 bay leaves
    • 1 tablespoon coarse sea salt or kosher salt plus more to taste
    • 1 cup Arborio rice
    • Freshly ground black pepper to taste
    • 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
    • Recommended Equipment
    • A heavy-bottomed 6-quart saucepan or soup pot, with a cover

1 Place the octopus, wine cork, bay leaves, and salt and pepper in a large pot with water. Cover generously and bring to a boil. Reduce the heat and cook the octopus at a vigorous simmer until tender but slightly al dente, about 25 minutes. 2 Meanwhile, in a second pot, cover the potat...

View full recipe at SpringPad

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