Octopus Tortino and Octopus Crunch on a Bed of Potatoes

Two seafood antipasti by ParpaChef, to open a fish lunch with elegance

Some ingredients demand respect. Polpo, octopus, is one of them: meaty, fragrant with the sea, capable of turning meltingly tender or hopelessly rubbery depending on how it is treated. In this episode of the Chef's tips, ParpaChef puts it centre stage with two preparations that differ in character but share the same idea, turning an antipasto into a small moment of celebration.

The first is a revisited classic: the tortino di polpo, an octopus tortino with mint and potatoes. The potato gives body and softness, the mint brings a fresh note that lightens the dish and makes it suited to the warmer months too, and the octopus does the rest. An easy preparation, as ParpaChef himself explains, yet one of great impact on the palate, the kind of dish that reaches the table effortlessly and is remembered for a long time.

The second proposal changes register: the crunch of octopus skewers on a bed of potatoes and rosemary. Here texture takes the lead, with the octopus gaining a crisp exterior and resting on a base of rosemary-scented potatoes. It is an elegant idea, extremely appetising, perfect for sorting out the starter of a dinner with friends without giving up a restaurant touch.

Both recipes were conceived to introduce a fish meal, but they work beautifully on their own as well, with a good glass of white wine. As always, the raw materials make the difference: a quality extra virgin olive oil for cooking and for the final drizzle, fresh aromatic herbs, and the attention to detail that distinguishes ParpaChef's cooking. Some of the products used are available on 360ItalyMarket, the Home of Italian Excellence.

In the YouTube video that accompanies this article, the method is explained step by step for both preparations, in the direct and passionate style you have come to know.

And now, over to the recipe. Happy cooking… and buon appetito from ParpaChef.