9

¼ small loaf stale sourdough,
crusts removed, wrapped
in plastic wrap and frozen
(overnight)
25 gm (about1⁄4 cup) capers
in salt, soaked overnight
in cold water
Olive oil, for shallow-frying,
plus extra for drizzling
Finely chopped semi-dried
olives (see note), to serve
BRAISED OCTOPUS
100 ml olive oil
1 onion, sliced
1 small fennel bulb, sliced
1 kg octopus tentacles
(see note)
1 tsp black peppercorns
3 dried bay leaves
250 ml dry white wine
TOMATO SAUCE
100 ml olive oil
3 garlic cloves, thinly sliced
300 gm ripe tomatoes, diced
3 fresh bay leaves
¼ tsp chilli flakes
150 gm Gaeta olives pitted
and halved (see note)
¼ cup (loosely packed)
flat-leaf parsley, coarsely
chopped

1 For braised octopus, heat
oil in a saucepan over medium
heat, add onion and fennel and
stir until tender (8-10 minutes).
Add octopus, peppercorns
and bay leaves and fry, turning
occasionally, until golden
(5 minutes). Deglaze pan with
wine, add enough water to just
cover, bring to the boil, then
reduce heat to low. Cover with
a lid, and simmer until octopus
is tender (11⁄2 hours to 13⁄ hours).
Remove from heat and cool
in pan with lid on. Once cool,
remove octopus and separate
tentacles, then strain juices
and pour over the tentacles.
2 For tomato sauce, heat olive
oil in a saucepan over medium
heat, add garlic and stir just to
release flavour (about 1 minute).
Add tomatoes, bay leaves

Gaeta-style octopus

SERVES 6 // PREP TIME 20 MINS // COOK 2 HRS

“We love using local produce, and Fremantle octopus is amazing for
this dish,” says Grossi. “This is inspired by tiella di Gaeta, a Roman
pie. It looks impressive, too, so it’s a great one for dinner parties.”
Start a day ahead to prepare the capers and bread.Pictured p139.

and chilli flakes, and cook until

tomatoes start to break down

(10-15 minutes). Stir in olives and

parsley, season to taste, and

remove from heat.

3 Preheat oven to 150°C.

Slice bread with a sharp knife

to 2mm thick, then cut out

rounds with an 8cm cutter.

Line a baking tray with baking

paper, place rounds on tray,

cover with another sheet of

baking paper then another

baking tray to keep bread

flat and bake until golden

and crisp (8-10 minutes).

Toasts will keep in an airtight

container for 2 days.

4 Drain capers and dry well

on paper towels. Fill a saucepan

one-quarter full with oil and

heat to 180°C. Add capers

and fry until crisp (10 seconds).

Drain and cool on paper towels.

5 Heat a barbecue or char-grill

pan to high heat. Pat octopus

dry with paper towels, place

in a bowl, season with salt and

toss with enough olive oil to

coat. Grill octopus until charred

and heated through (1-2 minutes

each side).

6 Warm tomato sauce in a

saucepan and spoon some

onto plates. Arrange grilled

octopus on top, sprinkle with

dried olives and crisp capers,

and serve with sourdough

toasts on the side.

NoteLook for pre-packed

uncooked Fremantle octopus

hands (tentacles) in select

fishmongers. If it’s unavailable,

ask a fishmonger to clean

an octopus for you. Semi-dried

olives are available from

select delicatessens. Gaeta

olives are available from

select delicatessens, Italian

grocers, and online at

gourmetlife.com.au.

Wine suggestionA fruity

white, such as Marco Carpineti

“Moro” Greco Giallo-Greco

Moro from Lazio.

Barley polenta

SERVES 6 // PREP TIME 20 MINS

// COOK 1 HR 15 MINS

“This ‘polenta’, made with

barley, is a great alternative

to corn polenta or mashed

potato,” says Grossi. “It’s both

hearty and comforting, and

works particularly well with

braised dishes – a lovely

way to use barley.”

75 gm pearl barley

1 fresh bay leaf

250 gm coarsely ground pearl

barley (see note)

Extra-virgin olive oil and

Pecorino Romano, to serve

1 Place pearl barley and bay

leaf in a saucepan, cover with

1 litre cold water and simmer

over medium heat, adding more

water if necessary, until barley

is tender (45 minutes to 1 hour).

Drain and transfer to a bowl.

2 Meanwhile, bring 1 litre

water to the boil, season with

¾ tsp salt and whisk in ground

barley. Reduce heat to low and

cook, stirring occasionally with

a wooden spoon, until almost

tender butslightly al dente

(24-26 minutes).

3 Fold pearl barley through

the ground barley and season

to taste. Serve drizzled with

oil and scattered with freshly

grated Pecorino Romano.

NoteGarum’s chefs grind their

own barley; we suggest using

fine or crushed white pearl

barley, then grinding it a little

further (but still coarsely) with

a mortar and pestle.➤