Spanish Octopus Bruschetta with Bottarga | Specials by Chef Sam – Casinetto
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Spend Over Dhs. 150.00 to qualify for free delivery
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Spanish Octopus Bruschetta with Bottarga

Serves: 2

Ingredients:

Directions:

  1. Prepare the octopus by cutting it into 1/8-inch slices.
  2. Cut the bottarga into 12 paper-thin slices and place the slices on parchment paper.
  3. Keep covered and refrigerate.
  4. In a large bowl, combine the octopus with red onion, celery, tomatoes, chili(s), parsley and fennel seeds.
  5. Toss with olive oil and orange zest and juice, and season with salt and pepper.
  6. Chill until ready to use.
  7. Prepare a hot grill or non-stick pan.
  8. Drizzle each slice of focaccia with olive oil and season with salt and pepper.
  9. Grill the baguette slices on one side until they develop a nice char but still retain a bit of chewiness. Do not over toast.
  10. Top each warm slice of bread with 1 tablespoon of octopus mixture.
  11. Finish each bruschetta with a slice of the bottarga. Garnish with a celery leaf, and serve.

A recipe by Chef Sam - https://www.instagram.com/cook_with_sam

Buon Appetito


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