CiccioSultano’s “Skin, Octopus Mon Amor” Dish | Best Food Recipes
Chef CiccioSultano, who is the chef-owner of two-Michelin-starred Duomo in Ragusa and head chef of Giano at the W Rome, is widely regarded as the pioneer of modern Sicilian gastronomy. He crafts...
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Ingredients
- 4 octopi of 70g each
- 1 lemon
- 4g of jasmine tea
- 2 bunches of aromatic herbs
- 500ml water
- 200ml cream
- 15g capers
- 15g anchovies
- 7g basil
- 14g parsley
- 200g butter
- 10g proespuma
- 150g red vinegar
- 4 yolks
- 2 whole eggs
- 150g extra virgin olive oil
- 4 garlic cloves
- 1 spring onion
- 5g parsley
- 67g mussel water
- 100g yellow part of the mussels
- 20g tomato sauce
- 75g water
- 90g maltosec
- 330g toasted sesame
- 50g "anchovy sardines" crumbs
- 20g toasted Palermitana
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