Crispy Octopus

SAVORY

Aug 27

Raisin Salmoriglio, Guanciale Vinaigrette, Garlic Aïoli, Grilled Cucumber, Black Lime, Basil

Chef Darren Underway of Alla Vita | Chicago

INGREDIENTS

Garlic Aïoli:
Yield: 12 quarts
7 kilograms Kewpie mayonnaise
50 grams lemon juice
600 grams garlic purée
40 grams microplaned garlic
Kosher salt

Raisin Salmoriglio:
Yield: 2 quarts
320 grams chipped golden raisin
200 grams Champagne vinegar
70 grams chopped shallot
360 grams chopped Castelvetrano olive
30 grams Dijon mustard
170 grams canola oil
480 grams olive oil
140 grams garlic purée
60 grams olive juice
30 grams chopped parsley
40 grams lemon juice
20 grams fish sauce
1 gram dried oregano
Kosher salt
Fennel pollen

Guanciale Vinaigrette:
Yield: 1½ quarts
500 grams diced guanciale
185 grams cooked ground prosciutto skin
70 grams tomato paste
300 grams diced white onion
70 grams minced garlic
1 gram ground Sicilian oregano
5 grams dark chile powder
30 grams granulated sugar
3 grams ground black pepper
Kosher salt
200 grams white wine
80 grams Dijon mustard
130 grams Sherry vinegar
30 grams olive oil
140 grams canola oil
Chianti seasoning

Octopus:
1 octopus, beak and head removed

To Assemble and Serve:
Yield: 1 serving
Oil for frying
Sliced cucumber, grilled
Black lime
Espelette pepper
Basil

METHOD

For the Garlic Aïoli:
In a mixing bowl, combine mayonnaise, lemon, and garlic. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Raisin Salmoriglio:
In a food processor, pulse to combine raisins, vinegar, shallots, and olives until finely minced. Transfer mixture to a mixing bowl and stir in remaining ingredients. Taste and adjust seasoning with salt and fennel pollen. Transfer to an airtight container and refrigerate.

For the Guanciale Vinaigrette:
In a large sauté pan over medium heat, render guanciale and prosciutto skin until crispy. Stir in tomato paste and cook 5 minutes. Add onion and garlic and cook until alliums are soft and translucent. Season with oregano, chile powder, sugar, pepper, and a pinch of salt. Deglaze pan with wine and cook until au sec. Transfer mixture to a mixing bowl and stir in remaining ingredients and 150 grams water. Taste and adjust seasoning with Chianti seasoning and salt. Transfer to an airtight container and refrigerate.

For the Octopus:
Bring a large pot of water to a boil. Add octopus and cook until fork-tender. Transfer to a parchment paper-lined sheet tray and let cool. On a work surface, portion octopus into 1-inch pieces. Set aside.

To Assemble and Serve:
In a fryer, heat oil to 385°F. Add Octopus and fry 1 minute, or until crispy on the outside and tender on the inside. Transfer to a mixing bowl and toss to coat in Raisin Salmoriglio. Set aside. Spread 1 dollop Garlic Aïoli in the middle of a serving plate. Top with fried Octopus. Drizzle with Raisin Salmoriglio and Guanciale Vinaigrette. Garnish with grilled cucumber, black lime, espelette pepper, and basil.

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