Katherine and Hannah making Tiramisù
Hannah plating the Octopus Salad
Katherine showing proudly her molded presentation
Chris, Hannah, Clara, Marcella, Katherine and the Table set up with the food
Katherine separating eggs
This joyful family came to GiglioCooking mainly for two topics: being able to make a tender octopus and a real Tiramisù. Certainly they found what they were looking for, but , what they found has been also an unexpected afternoon of smiles, laughts, sharing, happy approach to tools and foods.
THANK TO YOU ALL, DEAR CLARA & CHRIS, HANNAH AND KATHY! I HOPE TO COOK WITH YOU AGAIN!
lemon juice (optional)
ground chili pepper (optional)
finely sliced white celery (optional)
Eviscerate the octopus turning the head. Take off the eyes and the mouth.
Bring to boil a pot of water, salt. Toss inside the whole octopus and cook 25-35 minutes, depending on size. Check it by piercing with a fork at the base of the tentacles.
As tender, turn off the heat, but leave the octopus inside the cooking water until cold.
Drain, cut in little pieces. Drizzle with olive oil, spread chopped parsley and garlic. Optionally add slices of celery or lemon juice or chili pepper. Serve as appetizer.