Octopus Panzanella Recipe
pumpkin, pears, tapenade, black garlic bagna
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Octopus
Fill a large pot with water and bring it to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove from water and let cool. Once cool, chop into bite-sized pieces.
- 2
Roast the Pumpkin
Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized.
- 3
Prepare the Black Garlic Bagna
In a small bowl, mash the black garlic cloves and mix with olive oil and balsamic vinegar to create a smooth bagna. Adjust seasoning with salt and pepper to taste.
- 4
Assemble the Panzanella
In a large bowl, combine the chopped octopus, roasted pumpkin, diced pears, and tapenade. Drizzle with the black garlic bagna and toss gently to combine. Garnish with fresh basil.
- 5
Serve
Serve the octopus panzanella at room temperature, drizzled with additional olive oil if desired.
