Your Life A to Z

Octopus Salad, Fazzoletti and Tiramisu


Courtesy of Chef Joey Maggiore, The Hash Kitchen

Octopus Salad

2 pound frozen octopus, thawed and rinsed
1/3 cup chopped flat-leaf parsley
3 garlic cloves, finely chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
1 carrot, halved lengthwise and very thinly sliced crosswise
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon dried oregano

1.    Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
2.    Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
3.    Let stand 30 minutes for flavors to develop.



1 teaspoon olive oil
I garlic clove, minced
2 cups strained tomatoes
¼ teaspoon red pepper flakes
½ teaspoon of fine sea salt
I tablespoon of unsalted butter

1 tablespoon durum semolina
Table salt
Vegetable oil spray
10 ounces of maker’s flour
½ teaspoon of fine sea salt
2 large eggs
5 large egg yolks
1 ½ tablespoons extra virgin olive oil
0.4 ounces water


Make the sauce: Heat the olive oil in a 2-quart saucepan over low heat. Add the garlic and stir it around in the oil until it's just fragrant, about 10 seconds. Add the tomatoes, pepper flakes, and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the flavors come together, 4 to 5 minutes. Cover the pan and set it aside off heat.
Roll out the fazzoletti: Sprinkle a rimmed baking sheet with the durum semolina and set it aside. Set up the pasta machine. Cut the pasta dough into 6 pieces with a bench knife or chef’s knife and return 5 of the pieces to the zipper-lock bag. Lightly flour the sixth piece and, using a rolling pin, roll it out on a lightly floured work surface into a band about 4 inches long, 3 inches wide, and about ? inch thick. Beginning with the widest setting and stopping after the penultimate setting, run the dough once through each setting of the pasta machine, flouring as needed. Pass the dough through the penultimate setting once more, for a total of two times. The band of dough will be about 20 inches long. Trim away the tapered ends with a bench knife and, using the bench knife and a ruler, trim the long edges to straighten them. Then, cut the dough band into 4-inch squares. Transfer the squares to the prepared baking sheet. Repeat with the remaining pieces of dough. You will end up with about 24 handkerchief squares of pasta.
Cook the fazzoletti: Fill a large, deep braising or sauté pan with water and bring the water to a boil over high heat. Add about 2 teaspoons of table salt for every 2 quarts of water, and then reduce the heat so that the water simmers. Using a skimmer, gently lower the fazzoletti into the water, adding six at a time. Simmer until the pasta is tender but still firm, about 2 minutes, turning once about halfway through. Drain in a colander.


6 egg yolk
¾ cup white sugar
2/3 cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 lb. mascarpone cheese
¼ cup coffee
2 tablespoons rum
2 (3 oz) packages ladyfinger cookies
1 tablespoon cocoa powder

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

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