how2heroes » Marinated Octopus w/ Eggplant Caviar

Print Recipe

Serves 18-20 as an appetizer

Ingredients

To Cook Octopus

4-5 lb octopus
3 oz prosciutto
1 onion, chopped
3 cloves garlic, crushed
1 carrot, chopped
½ bunch celery, chopped
1 tbsp paprika

Eggplant Caviar

1 small eggplant
1 garlic clove, chopped
1 bunch basil, chopped
½ tsp paprika
3 tsp olive oil
¼ tsp ground cumin
1 tsp salt
¼ tsp pepper

For Assembly

salt
pepper
5 sun-dried tomatoes
2 tbsp toasted pine nuts
1 bunch chives, chopped
2 tbsp sherry vinegar
3-4 tbsp olive oil

How-to

Braise Octopus

In a large pot, combine all ingredients for cooking the octopus -- except the octopus -- and bring to boil. Reduce & simmer for 30 minutes
Reduce the cooking liquid temperature to 180º - 190º
Add octopus and cook low and slow for 2 - 2½ hours
Remove from liquid and allow to cool

Eggplant caviar

Preheat oven to 350º
Wrap eggplant in aluminum foil and roast for 45-60 minutes. Remove and allow to cool
Cut the eggplant in half and remove pulp. Chop and allow the pulp to drain of excess liquid - this can be done by placing in a fine-mesh strainer and lightly pressing the pulp to release the liquid, or by placing in a piece of cheesecloth and squeezing over a sink
Mix with the rest of the ingredients, and season with salt and pepper as desired

Assemble Dish

Remove and discard head. Slice the cooled octopus' tentacles into small pieces.
Add sliced octopus to a large bowl with eggplant caviar, sun-dried tomato, chives, olive oil, vinegar and toasted pine nuts
Serve as a chilled salad with bread or crackers on the side, or on crostini as an appetizer

Watch this Hero's Profile Video

Robert Sisca

Roberts Sisca, Executive Chef of Bistro du Midi, is thrilled to bring a taste of Provence to Boston. Influenced by his time cooking in New England, he has tremendous respect for all things seafood, and an immense appreciation for local product. Seasonality is where Provencal cooking begins and ends for Sisca. There is no culinary trickery, it is simple food done beautifully.

A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. He then honed his culinary skills in New York City at One If By Land, Two If By Sea before becoming Executive Sous Chef at the renowned Le Bernardin. During his tenure there, Le Bernardin earned the coveted Michelin Three Star award and Four Stars by the New York Times.

At Bistro du Midi, Sisca has found the ideal opportunity to bring together his passion for ingredient-driven cuisine with his refined, classic technique.