Recipe: roasted octopus, celeriac cream, crumble of capers & olives

Roasted octopus, celeriac cream, crumble of capers & olives

Here is a delicious and creative recipe by Chef Nicola Angelina from Dama Dama Restaurant in Porto Ercole Maremma Tuscany. Enjoy!




Celeriac in pieces: gr 450
Potatoes in slices: gr 300
White onion: ½
Vegetable broth
Minced salt and pepper


Put the celeriac, the potatoes and onion in a pot, cover with vegetable broth, cover and cook. Once cooked, put the vegetables in a blender and mix until you get a cream. Add salt and pepper as needed.




Octopus: 1
Celery stem: 1
Carrots: 2
Onions: 1
Red wine glass: 1
Lemon: 1
Pink peppercorn


Make a broth with the celery stem, two carrots and the onion; add a glass of red wine, lemon and salt. Put the broth to boil. Once it is boiling, add the octopus and let cook for about 20 minutes (adjust according to the size of the octopus). Let it cool down in the water, then cut the head and the beak; and cut the tentacles in a medium size. Once ready, sear the octopus on both sides in a pan with a bit of olive oil and thyme. Finally, put the celeriac cream on the bottom of a plate, and place the octopus on top.




Flour “00”: gr 35
Almond flour: gr 20
Semolina: gr 10
Butter: gr 25
Unsalted capers: gr 15
Taggiasche olives without pits: gr 15
Yolk: ½


Grind the capers and olives roughly.
Mix the flours, the yolk, the butter and a pinch of salt until you get a sandy dough, then add the minced capers and olives. Crumble what you get and put to cook in the pre-heated oven at 160° for 25 minutes.


Roasted octopus, celeriac cream, crumble of capers & olives



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s