Charred Octopus with Peach, Arugula and Aged Balsamic

362230

Course Appetizers

Ingredients in this Recipe

fine sea salt and freshly ground black pepper
1 3 ounce piece prosciutto
1 lemon, cut in half
1 peach, halved, pitted, and thinly sliced
1 small celery stalk, sliced on the bias
1/2 cup baby arugula
1/2 small carrot, peeled and sliced on the bias
1/2 small onion, peeled and quartered
1/2 teaspoon cayenne pepper
2 fresh Italian parsley sprigs
2 pounds octopus, head removed and tentacles separated
2 tablespoons olive oil
3 garlic cloves, cut in half
4 tablespoons aged (at least 8 years) balsamic vinegar
8 cups water, approx.

Recipe Preparation

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