Braised Octopus Recipe with Pink Grapefruit - Great Italian Chefs
Caterina Ceraudo's braised octopus recipe is pressure-cooked then finished in a pink grapefruit glaze for a beautiful freshness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Ingredients
- 1 octopus, weighing 2–2½kg
- 3l water
- 200ml of white wine
- 1 lemon, zested
- 1 pink grapefruit, juice only
- salt
- 3 fennel bulbs, fennel fronds saved for garnish
- extra virgin olive oil
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