Ist Roasted Octopus on potatoes cream with saffron and olives.

Case del Latomie Cooking Class, these are the 5 dished we cooked, this time with food "not just empty plates" 
So 5 recipes lined up, well nailed up! ready to go. 

 
Getting briefed by the chef Gallo Francesco
 

 And what sort of kitchen doesn't have a Nona to drop by and make sure all is going to be done correct, Sicilian correct that is!

First big pot of boiling water pop in octopus and boil for 40 mins. Then leave in hot water for extra 20 mins. In the pot add in onion, celery, carrot, pepper corns and dry white wine. This time you could taste the celery.   



While its cooking, have a beer or two, its important to try a local drop don't you think!.

 A toast to the kitchen staff and our chef for the day, 

Nona insisted, so who may I to go against her tradition, taking one for team.

 

 

Put on some of Gallo Francesco favourite kitchen music to work too!!!!! well now that Nona has left

 

 Cook potatoes chopped in small chunks in a "little water" with a pinch of salt and saffron powder. Cook till water is almost gone and potatoes can be squashed between your fingers with no resistance. Then take a whisk and start beating so the foam a wet creamy consistency. 

 To plate pop on the potatoes cream and top with the octopus decorate to your taste. He flicked squid ink for decoration and added picked onion and celery, Greek yogurt, died olives and herbs and flash fried the octopus to add a slight caramel colour.

 

Before you know it, it looks like this.

A elegant and beautifully well balanced dish