Australian Gourmet Traveller - (03)March 2020 (1)

50 gm(1/2cup)coarse

breadcrumbs

2 tbspextra-virginoliveoil

1 tspdriedoregano

500 gmpaccheri,orother

driedtubularpasta

50 gmbutter

Chilliflakesorchilli

oil,toserve

BRAISEDOCTOPUS

1 octopus(about1kg),

headon,or1kg

octopuslegs

200 mldrywhitewine

20 mlbrandy

400 gmcannedcrushed

tomatoes

4-5 ripeRomatomatoesor

otherripetomatoes,

coarselychopped

1 tbsp thyme leaves

NICOLADUCI

TheHardwareClub’spaccheri

withoctopusallaLuciana

SERVES8 //PREP TIME 30 MINS // COOK 3 HRS (PLUS COOLING)

“OctopusallaLuciana,anancientNeapolitanrecipefromtheportof
SantaLucia,canbefoundonthetableofmostfamiliesforSunday
lunch,”saysNicolaDuci.“It’snormallyservedasanentréewith
mozzarella, but we decided to turn it into a delicious pasta dish.”

MOZZARELLACREAM

60 gmbuffalomozzarella

(about1/2mozzarella)

180 gmdoublecream

(about45%milkfat),

atroomtemperature

Fewdropsof chardonnay

vinegar

1 Forbraisedoctopus,bring

a largesaucepanofwatertothe

boilandadda generoushandful

ofsalt.Onceit startsboiling,

carefullyaddoctopusand

gentlyboilovermediumheat

untiloctopusfeelsfirmtothe

touch(8-10minutes).Remove

octopusandcoolbriefly.

Reserve1 litrecookingliquid

andreturntosaucepan. Add

wine,brandy,cannedand

choppedtomatoes,andthyme

andslowlybringtoa simmer,

then reduce heat to low, return

octopustopanandcook

untila smallknifeinsertedin

thethickestpartofoctopus

piercesthroughwithalmostno

resistance(2½hours).Remove

octopusfromliquidandcool

briefly(10-15minutes),then

cutintosmallpieces.Return

octopustopanandkeepwarm.

2 Meanwhile,preheatovento

180 °C.Tossbreadcrumbsin oil

androastin ovenuntilgolden

(10-15minutes).Stirin oregano.

3 Cookpastain a large

saucepanofboilingsalted

wateruntilal dente(2 minutes

lessthanpacketinstructions),

thendrain, addtooctopus

andstirovermediumheat

tocombine(1-2minutes).

Addbutterandstirfora

further2 minutes.

4 Formozzarellacream,

combineingredientsina

bowlandseasontotaste.

5 Toserve,spoonmozzarella

creamontoplates,divide

pastaontoeachplateand

topwithremainingsauce.

Sprinklewithbreadcrumbs,

seasontotaste,andadd

a pinchofchilliflakesor

a drizzleofchillioil.

NoteChardonnayvinegar

is availablefromThe

EssentialIngredient

(essentialIngredient.com.au).

Thispage:Glass(with

SpritzVeneziano)from

TheDEAStore.Jigger

& stirrerfromBarGeek.

TumblerfromHub

Furniture.Allotherprops

stylist’sown.Octopus

All props stylist’s own.

90 mlprosecco(threeparts)

60 mlSelectAperitivo

(twoparts)

30 mlsodawater(onepart)

Orangesliceandgreen

olive,toserve

1 Placeiceintoa Spritz

glassandlayeringredients.

Garnishwithanorange

slice and olive to serve.➤

MARIAHMOSCA

TheHardware

Club’sSpritz

Veneziano

MAKES 1

“TheSpritzVenezianois the

originalSpritzfoundedin

Venice,” saysMariahMosca.

“We useSelectAperitivo,

which hasa slight bitterness.”

TheHardware

Club’sSpritz

Veneziano