Important is the preparation of Octopus and Potatoes. I do it “semi sous vide”. 2 hrs at 80° in the ANOVA oven and both are perfect. Get the Guanciale crunchy in a pan and fry the potatoes and the Octopus in it. Broccoli fits well as a vegetable.
Leftovers can be easily transformed into a salad, adding walnuts and some parsley
I started to cook this dish in 2023, when I had still my own production of eggplants at the Buonrespiro Garden. It is one of the finest dishes for starter or aperitivo. In this case the pretreatment of the Aubergines with salt is appropriate. They will share the salt later with onions and tomatoes. Deep…
I have been making Chinese dishes with local ingredients. here is an example:
A Variant of the classical “Mare e Monti” theme. “Fagioli del Purgatorio” are the small beans from Gradoli with an elegant taste. Moscardini are very small Octopus, but sepia would be good also, but no calamari or polpo verace. The beans are boiled with a clove of garlic until tender. In the meantime you may…
The combination of roasted octopus with potatoes has become a restaurant classic, and it’s one I’ve always enjoyed. However, I was intrigued by the idea of combining sepia, potatoes, and sepia’s own ink for a unique twist. The ingredients are simple: garlic, olive oil, white wine, and olives. I only had fresh green olives on…
Inspiration by Maria Luisa Scolastra from Villa Roncalli, Foligno. Buying raw fish (and eating it) has become an issue since anyone knows about Anisakis. In Supermarkets there are now specific brands and preparations for Sashimi/Carpaccio. The COOP at Orvieto Scalo is offering them separately from the fish booth. The fish monger in Orvieto city does…
