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Chef Ciccio Sultano, who is the chef-owner of two-Michelin-starred Duomo in Ragusa and head chef of Giano at the W Rome, is widely regarded as the pioneer of modern Sicilian gastronomy. Using produce unique to the island he crafts elegant cuisine that honours the Sicilian territory, such as this beautiful poached octopus dish.
For the Octopus (serves 4)
Ingredients
- 4 octopi of 70g each
- 1 lemon
- 4g of jasmine tea
- 2 bunches of aromatic herbs
- 500ml water
Method
- Clean all the octopi by removing the entrails, mouth and eyes.
- Cook it for 2 minutes in boiling water flavoured with tea, herbs and ½ squeezed lemon
For the Tartar Sauce
Ingredients
- 200ml cream
- 15g capers
- 15g anchovies
- 7g basil
- 14g parsley
- 200g butter
- 10g proespuma
- 150g red vinegar
- 4 yolks
- 2 whole eggs
Method
- Reduce the red vinegar together with half of the parsley.
- In another pot, melt the butter.
- Blend the capers, anchovies, basil and the other half of the parsley together with the cream, then filter.
- In a mixer, whip all the eggs and pour in the reduction of vinegar (previously filtered). Put the eggs in a bain-marie, whisking continuously until it reaches 77 degrees.
- Put the eggs back in the mixer and whip, pouring in the melted butter slowly. Once all the butter has been absorbed, pour in the stabiliser and then the cream.
- Once all the cream is incorporated, pour it into a whipper
For the Mussels Cream
Ingredients
- 150g extra virgin olive oil
- 4 garlic cloves
- 1 spring onion
- 5g parsley
- 67g mussel water
- 100g yellow part of the mussels
- 20g tomato sauce
Method
- Brown the garlic in the oil together with the spring onion and parsley.
- Filter and then combine with the other ingredients. Blend and filter again.
For the Sesame Waffles
Ingredients
- 75g water
- 90g maltosec
- 330g toasted sesame
- 50g “anchovy sardines” crumbs
- 20g toasted Palermitana
Method
- First, combine the water and maltosec, then add the rest of the ingredients.
- Spread the mixture, cut it and cook at 130 degrees for 30 minutes.
To Finish
Ingredients
- 4 octopi of 70g each (ones boiled as above)
- 160g tartar sauce (from above)
- 40g mussels sauce (from above)
- 4 sesame waffles (from above)
Method
- Plate with the tartar sauce at the base, the mussel sauce and the sesame waffle.
- Place the cooked octopus on the sesame wafer and serve.
