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Octopus Bruschetta
Chef Alan Hughes of One Ninety Restaurant Miami, FL
Adapted by
April 2008

Yield: 4 Servings


  • 4 large octopus tentacles
  • Salt

  • 4 scallions or ramps, trimmed and halved lengthwise
  • 2 plum tomatoes, stemmed and halved lengthwise
  • Extra virgin olive oil
  • Kosher salt
  • Coarsely ground black pepper
  • Fresh thyme leaves
  • Chopped garlic
  • 4 thick slices ciabatta or other Italian-style bread

    To Assemble and Serve:
  • Frisee
  • Extra virgin olive oil
  • Chopped Parsley
  • Coarsely ground black pepper


For the Ocotpus:
Boil octopus in salted water for about 1 hour and 45 minutes, or until soft and tender. Remove from pot and let cool. Cut last 4 inches or so of each tentacle to make 4 smaller tentacle pieces; slice remaining tentacles. (This will yield more sliced tentacles than you need for this dish; use extra pieces for another purpose.)

For the Bruschetta:
Heat a grill. Toss scallion, tomatoes, octopus tentacles and a handful of sliced tentacles with olive oil and season with salt, pepper, thyme, and garlic to taste. Grill scallions first, then tomatoes, and then octopus pieces. Brush ciabatta with olive oil and grill until toasted.

To Assemble and Serve:
Place a slice of ciabatta in center of plate, layer with tomato, scallions, octopus, and frisee, placing tentacle and frisee on top. Drizzle with olive oil and sprinkle with parsley and pepper.

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  • Kristine Subido 2008 Chicago Rising Star Hotel Chef Award
  • Alan Hughes of One Ninety Photo Gallery
  • Masato Shimizu 2007 New York Rising Star

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