Chef Louis DiBiccari
Louis DiBiccari




Chef Louis DiBiccari
Sel de la Terre | Boston, MA

Baby Octopus with Charred Pepper Vinaigrette, English Peas, Radish, and Croutons
Chef Louis DiBiccari of Sel de la Terre – Boston, MA
Adapted by
October 2009

Yield: 1 Serving


Baby Octopus with Charred Pepper Vinaigrette, English Peas, Radish, and CroutonsBraised Octopus:
1½-pound baby octopus 
3 tablespoons salt 
1 shallot, diced
4 cloves garlic, minced
1 sprig fresh thyme
2 tablespoons olive oil
Peel of ¼ lemon, diced
1 jalapeño pepper, diced

Charred Pepper Vinaigrette:
10 Anaheim peppers 
2 tablespoons crème fraiche
½ tablespoon chopped lemon zest
½ tablespoon chopped fresh rosemary
½ tablespoon chopped fresh mint
2 tablespoons olive oil

Sourdough bread, cut into ½-inch by 3-inch batons
Olive oil
2 tablespoons clarified butter
Salt and pepper
1 tablespoon chopped fines herbs

Peas and Radishes:
½ tablespoon shallots
2 tablespoons peas
3 French breakfast radishes, halved
1 tablespoon butter
2 ounces court bouillon
Salt and pepper

To Assemble and Serve:
1 tablespoon chopped fines herbs


For the Braised Octopus:
Marinate the octopus in salt for 30 minutes. Sauté the shallot, garlic, lemon, jalapeño, and thyme in the olive oil. Reduce the heat and add the octopus. Cook for 1½ hours or until tender. Remove the octopus and strain the liquid, skimming off any oil. Return the octopus to the liquid and let cool.

For the Charred Pepper Vinaigrette:
Char the peppers on a grill until the skins blister. Put the peppers in a bowl and cover until the skins separate from the flesh. Clean and reserve half of the seeds. Combine the crème fraiche, lemon zest, rosemary, and mint in a blender. Pulse while drizzling in the olive oil. Season and add the seeds to the vinaigrette.

For the Croutons:
Toss the bread in the olive oil. Toast the bread in the clarified butter. Remove from the heat and season with the salt, pepper, and fines herbes.

For the Peas and Radishes:
Sauté the shallots, peas, and radishes in the butter for a minute, and then add the court bouillon. Season and cook until the vegetables are tender and the liquid reduced and saucy.

To Assemble and Serve:
In a small black cast iron pan, lay down a crouton and top with the octopus. Arrange the peas and radishes next to the octopus and drizzle with the charred red pepper vinaigrette.  Garnish with the fines herbes.


back to top

   Published: October 2009