Massimo-mele

Octopus With Almond Puree, Garlic, Chilli And Olive Oil Recipe

Cooking octopus can be a challenge, so when Massimo Mele of La Scala on Jersey revealed his secret to cooking octopus in the Electrolux Taste Theatre at Taste of Sydney last week, we knew we had to share the amazing dish that he whipped up using his Nonna’s recipe.

RELATED: Duck Confit With Fennel Salad Recipe

It really doesn’t get much more authentic than this, so enjoy!

Ingredients

1 kg (2 lb 4 oz) octopus tentacles

5 garlic cloves, lightly smashed

1 long red chilli, sliced (seeds removed, if you prefer mild hotness)

1 tbsp chopped flat-leaf (Italian)

Parsley

1 tbsp chopped marjoram

250 ml white wine vinegar

250 ml mild extra virgin

Olive oil

Extra white wine vinegar, to serve

1 head fennel

1/2 head of raddccio

1 celery heart light green leaves only

Almond tarator

2 slices of sourdough bread

1/2 cup almond meal

2 garlic cloves

1⁄2 cup water

50ml lemon juice

Salt and pepper to taste

Extra virgin olive oil as needed

100ml milk

Method

  1. Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 500g of rock salt to 5 litres (20cups) of water and bring to the boil.
  2. Blanch the octopus three times in boiling water for about 5 seconds each time. Once complete, turn the heat down and add the octopus and potatoes to the same pan. Gently simmer for about 45 minutes, or until tender.
  3. Remove the octopus from the pan and set aside.
  4. Once the octopus is cool enough to handle, chop it into 5 cm pieces and put in a non-reactive bowl.
  5. Add all the remaining ingredients and leave to marinate for 2 hours minimum in the refrigerator.
  6. Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldn’t need any salt.
  7. For the tarator, dip bread in milk and leave for 15 minutes.
  8. Squeeze dry, Place almond meal in processor with garlic. Add water to make a smooth paste.
  9. Add olive oil, a little salt and pepper, lemon juice to taste. A little extra water might be needed. Consistency should be light and fluffy.
  10. To serve place some almond tarator on a plate, top with marinated octopus.
  11. Finely slice some fennel, radicchio and celery heart and place on top and serve.
March 25, 2015

Angel Hair Pasta Recipe By Chef Massimo Mele

Chef Massimo Mele has drawn on the flavours he experienced while growing up in Naples when putting together the menu at La Scala on Jersey, a restaurant in the Sydney suburb of Woolahra. Massimo joins the team as executive chef and has delivered a modern take on  the original as well as his own traditional Italian dishes.

Massimo aims to bring to life his ethos of “tutti a tavola” – meaning “everyone to the table” to share food and wine with friends and family, for a casual dinner or a celebration. He shares one of his signature dishes with SheSaid:

Angel hair Pasta with Fresh Tuna, Chili, Rocket and Capers

Serves: 6


Ingredients

500g angel hair pasta

400g tuna loin, cut into 5cm pieces and sliced ½ cm thick

2 chillies, deseeded, thinly sliced

120ml lemon juice

100g rocket (2 large handfuls)

¼ cup parsley, chopped

½ cup/150mls extra virgin olive oil

40ml chilli oil

1 clove garlic, finely crushed

3 tbsp baby capers

3 tbsp finely grated parmesan

Method

1. To make the dressing, whisk the olive oil, chili oil, crushed garlic, lemon juice and season with salt and pepper. Set aside.

2. Bring a pot of water to the boil, add the angel hair pasta and cook until al dente. Strain.

3. Meanwhile, place the tuna, sliced chilli, capers, grated parmesan, parsley and rocket in a bowl ready for the cooked pasta to be tossed through. Once the pasta is ready, toss the pasta in with the tuna salad mix and pour over the dressing. Gently mix the pasta until combined.

4. Serve immediately with fresh lemon wedges.

March 26, 2014