John Myers
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Octopus Salad La Giacomo with Olives and Bread As Amuse-geul and Kir Royal
The perfect octopus salad la giacomo with olives and bread as amuse-geul and kir royal recipe with a picture and simple step-by-step instructions.
Kir Royal
- 700 ml Champagne
- 10 cl Creme de cassis
Olives, bread and herb butter
- 150 g Butter
- 5 g Parsely
- 5 g Chives
- 5 g Basil
- 5 g Fresh oregano
- 1 pinch Pepper from the grinder
- 1 pinch Seasoned Salt
- 1 piece Baguette
- 250 g Olives
Octopus salad a la Giacomo
- 1,5 kg Squid (Octopus sp.) Fresh meat
- 2 tbsp White wine vinegar
- 100 ml White wine
- 2 piece Bay leaves
- 2 piece Fennel bulb
- 2 piece Red peppers
- 4 piece Clove of garlic
- 2 piece Celery
- 100 ml Olive oil
- 100 ml Freshly squeezed lemon juice
- 8 tbsp Balsamic vinegar pink
- 4 tbsp Herb vinegar
- 1 bunch Fresh oregano
- 1 pinch Salt
- 1 pinch Pepper
- 5 piece Capuchin flowers
- 1 piece Wine corks
Kir Royal
- Pour 2 cl Crème de Cassis into a champagne glass and top up with ice-cold champagne.
Olives, bread and herb butter
- For the herb butter, finely chop the herbs and knead with the herb salt and fresh pepper under the softened butter. Serve with the olives and bread.
Octopus salad a la Giacomo
- For the brew, add at least 4 liters of water with white wine vinegar, wine, bay leaves, salt and pepper. Put the squid in the boiling water and cook for at least an hour. IMPORTANT: don’t forget the cork, so that the squid will definitely be nice and tender.
- Meanwhile, peel and finely chop the garlic. Cut the fennel, bell pepper and celery into small pieces and sauté everything in a pan with a little olive oil. Then deglaze with a little white wine and let it steep for another 5 minutes. The vegetables should stay crisp.
- For the dressing, lemon juice, olive oil, herb vinegar, balsamic vinegar, salt, pepper and freshly chopped oregano are mixed together.
- Pierce the octopus to see if it’s done. Then pour off and remove the skin and possibly the suction cups under cold running water.
- Put the sweaty vegetables and the chopped up cleaned octopus in the dressing and let it steep for at least 3 hours.
- Garnish with fresh herbs, a lemon wedge and a flower of the nasturtium and serve cold.
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