Skip to main content

Polpi in Purgatorio for #ItalianFWT


This month the Italian Food, Wine & Travel - #ItalianFWT - blogging group is traveling to their eleventh region of Italy: Abruzzo. I'm joining for the just the second time and was thrilled to be heading to Abruzzo by tabletop and goblet since I never made it there in real life.

Follow along the Abruzzo journey with my other Abruzzi fans and make sure to join us next month on October 3rd as we will be covering the region of Umbria.  You can also chat with us live this Saturday morning at 11am EST on Twitter at #ItalianFWT.  Hope to see you there!



In My Glass...
I went for one of the region's signature wines: Montepulciano d’Abruzzo. I actually set out searching for Cerasuolo, but I couldn't find one. I'll keep looking.


Montepulciano, the grape variety, is indigenous to the Peligna Valley and most notably from the hills known as the Colline Teramane, the hills surrounding the town of Teramo. The wine is characterized by a deep regal hue and notes of spice and red currants. This bottle - 2012 La Valentina Montepulciano d'Abruzzo - is no exception. It had a warmth and softness that created the perfect flavor foil for a bolder dish.

On My Plate...
I was inspired to make a dish with a little heat: Polpi in Purgatorio, baby octopus in a spicy broth.

Polpi in Purgatorio
Ingredients

  • 2 pounds baby octopus
  • ½ C olive oil
  • 2 onions, peeled and diced
  • 1 t red chili pepper (you can use more, but my mini boys don't like things too spicy yet)
  • 2 C chopped tomatoes
  • 1 t smoked paprika
  • freshly ground salt
  • freshly ground pepper
  • 1/2 C fresh parsley, chopped
  • bread for serving

Procedure
Clean the octopus in salted water and rinse well. In a Dutch oven, heat the olive oil and add in the onions and red chili pepper flakes.


Once the onions have softened and are beginning to turn translucent, add in the tomatoes, smoked paprika, and the octopus. bring the mixture to a boil, then reduce heat and cover.  Braise the octopus in the tomato broth for at least 90 minutes. Stir occasionally.


To serve, fold in the fresh herbs and season to taste with salt and pepper. Serve with grilled pieces of bread.


This dish was multiple days in the making because the fish market has open hours that are not working people-friendly. I arrived at 5:15pm on Monday; they were closed. Tuesday evening I went on a date with my Love and sent the boys to the farmers' market with their babysitter, so I skipped the market. I arrived at 4:30pm on Wednesday; they were closed. So, I ran over there during my lunch break today. Friday...the day my post was due. Success. Phew. If I had missed them again, I was going to throw in the towel and just drown my sorrows in that bottle! Thankfully, I didn't have to do that.

That's all for now, folks. Cin cin. Catch you next month for #ItalianFWT as we head to Umbria.

Comments

  1. I love baby octopus, thanks for giving us another recipe to try!

    ReplyDelete
  2. Cool polpi pics. The things we do for food. Glad you chased down the market til it was open ; )

    ReplyDelete
  3. Looks like a great recipe. I never made octopus, but you made it seem doable.

    ReplyDelete
  4. good photos of your dish...might tempt me to try octopus one of these days.

    ReplyDelete
  5. I'm a big fan of octopus (especially the tentacles). Your dish looks great Cam! Thanks for sharing!

    ReplyDelete
  6. I'm a big fan of octopus (especially the tentacles). Your dish looks great Cam! Thanks for sharing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa