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Discussion in 'Food & Cooking' started by home plate, Mar 28, 2013.
From a few months ago...I can't wait for my local fishmonger to have baby octopus again!
Do you eat the head and everything?
YES!! The "beak" is removed, as is (I believe) the ink sac... The rest is tenderized in cold water/fresh lemon juice for an hour, and then cut into 2-inch or so pieces. With a small enough octopus, you could cook them whole...
That looks delicious. I'm a big fan of seafood soup. A couple years ago my husband ordered grilled baby octopus and it was prepared perfectly. We really enjoyed it.
I love your bowls.
Wow that looks good. I've only eaten octopus as sushi, never had it cooked before.
my word you sir are a gourmand..Bravo
Home Plate how do you feel about cheese on your seafood? Do you put cheese on your soup? There was some discussion on this recently, just curious.
Thank you...I like to enjoy all aspects of a fine meal. /img/vbsmilies/smilies/smile.gif
The third "octopus" place setting is my son's... he doesn't like seafood, it was probably waiting for his beloved Chicken Mozambique over spaghetti.
NO! I am of mostly Italian descent, and feel strongly that cheese on MOST seafood dishes quickly overwhelms the dish.
Simple, fresh, high-quality ingredients...and let the flavors speak for themselves.
I agree, let the subtlety of the food speak. /img/vbsmilies/smilies/smile.gif
Do you use only San Marzano Tomatoes? They are definitely worth the price.
San Marzano, D.O.P.
Yes, definitely worth it.
Thank you!!! That's very encouraging!!!
I recently discovered them. What a huge difference.
well Sir we disagree, cheese and seafood are a match the more cheese the better/img/vbsmilies/smilies/thumb.gif
Being new here, I will beg off arguing with you... The only part of your statement I can agree with, is that "we disagree." /img/vbsmilies/smilies/wink.gif
This is excellent thanks for sharing. Did you have to tenderize the baby octopus before you cooked it or you just let it simmer in the soup? How long did you cook it and was it super tender?
My only comment is you should throw in some music like Gungasim did in the lasagna post.
I'm thinking some Louis Prima!
The octopus was tenderized for about an hour in a cold water/sea salt/fresh lemon juice mix (I think I wrote "vinegar" earlier, but I was confusing this dish with the rabbit cacciatore I posted first.)..
The beans are soaked overnight, drained, and the water set aside...
A couple tablespoons olive oil, heated in a casserole, along with 3 or 4 whole garlic cloves... When hot, a few anchovy fillets get added, "mashed' with a fork...
Then, the octopus is added, along with the beans and pomodori... Some crushed red pepper and sea salt for flavor... Finally, the set aside bean water. The casserole top is sealed with parchment paper, and then the lid put on (no steam should escape). The whole thing then gets cooked for one to two hours.
It's quite simple, and delicious - the prep work is minimal, the most difficult thing of all is waiting!!!!
And, yes - it was remarkably tender.
Some Steely Dan would be good too.
Steely Dan, now your talking my generation. "Hey 19...."