Italian
Octopus in Scapece with Saffron
by Gambero Rosso · 452K subscribers on YouTube
A traditional Puglian dish of octopus marinated in scapece (a vinegar-based marinade) and served with a delicate saffron zabaione.
- Difficulty
- medium
Ingredients
5 items- OctopusWhole octopus, cleaned
- Olive OilExtra virgin olive oil, for searing
- Bay LeavesFresh bay leaf
- RosemaryFresh rosemary sprigs
- SaltTo taste
Method
- Cook the octopus sous vide at 96°C for 35-40 minutes.
- Sear the octopus in a hot griddle pan with olive oil, bay leaf, and rosemary until a crust forms.
- Lightly season with salt.
- While still hot, coat the octopus in the scapece breading/marinade.
- Let marinate in the refrigerator for 24 hours.
- Bake at 220°C for 3-4 minutes until warmed through.
- Serve with a saffron zabaione and a final sprinkle of scapece.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
