Naples+Illustrated+201812

NAPLESILLUSTRATED.COM | DECEMBER 2018 89

TASTE

By Mark Spivak

Over the past decade, the health benefits of the Mediterranean diet have

made previously exotic ingredients, such as octopus, seem almost com-

monplace. “I cook this dish the way my mom taught me,” says executive

chef Mounir Loqman of his Moroccan octopus, easily the most popular

appetizer on the menu at Veranda E in Naples. Loqman first poaches the

octopus in a broth of star anise, bay leaves, onions, and cloves, then sears

it in olive oil before coating it with a balsamic glaze. It’s served on a bed

of sautéed vegetables and accompanied by both romesco sauce and a

tomato-and-black-garlic jam. “The octopus releases all the fragrant spices

when you put the glaze on it,” he says. “People love it because it’s exotic

and something they don’t cook every day.” (hotelescalante.com)

Savor THE SEA

DINING

CHARLIE MCDONALD PHOTOGRAPHY