Rob Gentile's Polpo Alla Griglia

Rob Gentile's Polpo Alla Griglia

With Insalata di Burrata al Pomodoro
Limited Edition, Seafood
Chef Robert Gentile’s limited edition Polpo Alla Griglia con Insalata di Burrata al Pomodoro is a rustic and traditional Italian Chefdrop. Enjoy a fresh whole Octopus seasoned and ready to grill, served with a fresh and colourful Burrata Salad with Heirloom and Cherry Tomatoes, Baby Cucumbers, Focaccia Croutons, Red Wine Vinaigrette, and fresh Basil. Mangia Bene!
Serves 3-4
•   Full Prep
•   Ready in 20 Minutes

$150.00

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INGREDIENTS:

  • 1 Sous Vide Whole Octopus
  • 250mL Cubed Focaccia
  • 250mL Red Wine Vinaigrette
  • 250mL Picked Basil
  • 2 Heirloom Tomatoes
  • 1 pint Heirloom Cherry Tomatoes
  • 4pc Baby Cucumbers
  • 1 ball Burrata Pugliese
  • 125mL Chopped Salsa Verde
  • 1 Lemon

ITEMS NOT PROVIDED:

Make sure you’ve got a Grill, a Grill Brush, a Rag or Paper Towel, a Paring Knife, a Serving Bowl, a Medium Mixing Bowl, a Cutting Board, a Serving Platter, and Paper Towel. It is also a good idea to have some cooking staples on hand like Olive Oil, Kosher Salt or Sea Salt, and Pepper for seasoning. Now, let’s get cooking!


PREP INSTRUCTIONS:

Note: Remove Octopus from vacuum pack bag at least 1 hour before cooking to allow to come up to room temperature.

BURRATA SALAD

  1. With a paring knife, remove the core from the larger Heirloom Tomatoes by inserting the knife about ½” into the Tomato beside the stem core and twisting into the Tomato
  2. Once core is removed, quarter the Tomatoes and place on a serving platter.
  3. Cut Heirloom Cherry Tomatoes in half and the Baby Cucumbers into wheel slices (do not need to be thin; can be thicker for a more rustic salad), and add over top of the Tomatoes.
  4. Now prepare the Croutons. Place the Cubed Focaccia in a medium sized mixing bowl and toss with 2 tablespoons of Olive Oil, Salt and Pepper. Bake in a preheated oven at 350°F for 12 minutes or until golden brown. Remove from oven and allow to rest. 
  5. Spoon the Croutons over top of the Tomatoes. 
  6. Break up the Burrata Pugliese with a fork until creamy and spoonable, then spoon directly over top of the Tomatoes. Finish with Basil Leaves
  7. Chef’s Tip: Do not dress until ready to eat. 
  8. Once Octopus is ready, finish with lots of lashings of Olive Oil, Red Wine Vinaigrette, and a generous amount of flaky Sea Salt
  9. Serve straight away with hot Octopus

GRILLED OCTOPUS

  1. Turn grill on high heat and leave to preheat for at least 20 minutes. If using a charcoal grill, allow to preheat with venting at 50% open for 30 minutes or until it reaches 500°F. 
  2. Pat down the Octopus with paper towel and season with salt, pepper, and a small amount of olive oil before grilling.
  3. Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill, and using a rag or paper towel, rub the grill with some oil. Reduce the heat to medium and place the Octopus on the grill. 
  4. After 3-5 minutes, give the Octopus a quarter turn (do not flip). This will give you a nice cross hatch. Make sure to spray the grill with water anytime you get a flame flair up to prevent any charring. 
  5. After 3-5 minutes, flip the Octopus over. After another 3-5 minutes, give the Octopus another quarter turn on this side for the same cross hatch. The Octopus comes already fully cooked, so what you want to achieve is a golden brown colour and crispy tentacles. 
  6. Once crispy on all sides, remove from the BBQ, placing on a cutting board. Cut Octopus between each leg, separating them all individually. Place tentacles on a serving platter and spoon Salsa Verde generously over each leg. 
  7. Serve straight away hot. 


Rob Gentile

Executive Chef