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by Olio
Lino Sauro the head chef of Olio on Kensington St showcases an exclusive Sicilian recipe to our Manettas community.
“This is the style of food my family and I eat in Sicily. At home we’re surrounded by the ocean and olive trees, so obviously olive oil and seafood are very important. Sicily’s historic past also mean there’s influences from North Africa and Mediterranean Europe. It’s a beautiful cuisine that I believe will translate really well to Australia given the location and climate here.”
– Lino Sauro, Chef
Preparation
Step 1
Cut the Octopus in very small slices, braise it in the onion, add the red wine, reduce, add the capers, the tomato paste, bay leaves and some chicken stock. Cook until the octopus is very soft and the sauce quite thick
Step 2
Meantime prepare the bone marrow butter:
Oven bake the bones at 165 degrees and 10 % humidity for 20 minutes, seasoned with salt pepper, tarragon, thyme, garlic and Merken spice / Smoked paprika.
When is still warm, get the marrow out and blend it with butter and a tbls of water
Adjust with salt and refrigerate it
To Plate
Step 1
Cook the Risoni as a normal “pasta”
Then sautee’ with the octopus sauce till very homogenous and wavy like a risotto, finish with parmesan
Plate and serve with a nut of bone marrow on top that will melt down nicely!
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by Olio 