Polpo Rosticciato Con Cicoria, Patate E Salsa Marinara Recipe

Clean and tenderize

If not already cleaned, remove beak and innards from the octopus and rinse thoroughly under cold water. Freeze for 24–48 hours then thaw (optional) to help tenderize, or plan to simmer longer.

Simmer

Fill a large pot with about 3 L water, add the white wine, bay leaves, peppercorns and 1 tbsp sea salt. Bring to a gentle simmer. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this helps curl the tips), then fully submerge. Reduce heat to low so the liquid stays at a gentle simmer (not a rolling boil). Simmer until tender when pierced with a knife at the thickest part of a tentacle, about 45–60 minutes for a 1.5 kg octopus. Start checking at 40 minutes. Remove from liquid and let cool slightly.

Portion and oil

Once cool enough to handle, cut the tentacles from the head and portion into 6–8 pieces. Pat dry thoroughly with paper towels. Toss with 3 tbsp extra-virgin olive oil, smoked paprika and a pinch of freshly ground black pepper.

Roast / Char

Preheat oven to 230°C (450°F) with a heavy roasting pan or cast-iron skillet inside, or prepare a hot grill. When pan is smoking hot, sear octopus pieces 2–3 minutes per side until edges are crisp and lightly charred. If using oven, roast 6–8 minutes, turning once, to get color and slight caramelization. Squeeze half the lemon over the octopus after roasting.

Cook potatoes

Place the new potatoes whole (or halved if larger) in salted boiling water and cook until just tender, about 12–15 minutes depending on size. Drain and let steam-dry for 2 minutes, then while still hot, toss with 1 tbsp olive oil and a pinch of coarse sea salt. If desired, halve or quarter to serve.

Prepare chicory

Trim roots from the chicory and coarsely chop. Blanch briefly in the same boiling water for 1 minute to remove bitterness, then plunge into ice water to keep color. Drain and squeeze out excess water.

Sauté

Warm 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 2 smashed garlic cloves and cook 30–45 seconds until fragrant (do not brown). Add blanched chicory and sauté 3–4 minutes until just wilted. Add cooked potatoes, toss to combine, season with 1 tsp sea salt, 0.5 tsp black pepper and 1 tsp red pepper flakes (adjust heat to taste). Sauté another 2–3 minutes to let flavors marry and potatoes take on a slight crust. Remove garlic cloves before serving if preferred.

Sweat aromatics

Heat 2 tbsp olive oil in a saucepan over medium heat. Add finely chopped onion and cook 5–6 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, 0.5 tsp sea salt (reserve leftovers of listed salt for final adjustments), and 0.5 tsp sugar if tomatoes are very acidic. Bring to a gentle simmer and cook uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves in the last minute. Taste and adjust seasoning with remaining sea salt as needed.

Finish

Keep sauce warm until plating. If a smoother sauce is desired, briefly purée with an immersion blender for 5–10 seconds, leaving some texture.

Warm a shallow pool of marinara sauce in the center of each plate (about 2–3 tbsp per plate). Arrange a mound of potatoes and chicory to one side of the sauce.

Place 2–3 pieces of roasted octopus on top of the sauce and potatoes. Drizzle 1 tsp extra-virgin olive oil over the octopus and vegetables. Sprinkle chopped parsley and a pinch of coarse sea salt over the octopus. Serve with lemon wedges on the side for squeezing.

Optional: finish with an extra drizzle of high-quality olive oil and a light grind of black pepper. Serve immediately while warm.