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Jewish holiday

My father’s kneidlach

20 minutes for 45g small kneidles and 25 minutes for 80g bigger kneidles

Jewish holiday

Aunty Sarah’s flaumen (prune) tzimmes

5 hours

Ice cream

Aunty Irene’s Orly Whip Cassata

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Green ribollita soup and truffle oil

20 minutes

Fish recipes

Octopus and sautéed spinach

By Federico Rocca and Niccolò Rovarini

Serves 4

Difficulty Medium

Prep Time 15 minutes, plus cooling time

Cooking Time 40–60 minutes

Ingredients

1 kg whole octopus, cleaned
2 litres water
1–2 T coarse sea salt
1 bay leaf (optional)
2 garlic cloves, crushed
200 g fresh spinach
4 T extra virgin olive oil
salt, to taste
1 lemon, juiced
fresh parsley, chopped, to taste
black pepper, to taste
¾ cup good-quality mayonnaise
½ t paprika
taralli (or toasted bread), for serving

Method

1. Dip the octopus’s tentacles into boiling water holding it by the head, moving it up and down 3–4 times to curl and soften the tentacles.

2. Bring the water salt, bay leaf and garlic to a boil in a large saucepan. Immerse the octopus in the water. Cook for approximately 40 minutes per kilogram, checking for tenderness by piercing a tentacle with a fork. It should be tender and easily pierced.

3. Turn off the heat and let the octopus cool in the cooking water to help it stay tender and flavourful.

4. Wash the spinach and dry it well. Heat 3 T olive oil in a large skillet over a medium heat. Add the spinach and cook, stirring frequently, until wilted and tender, about 3–5 minutes. Season with salt.

5. Once cooled, cut the octopus into bite-sized pieces. Toss with the lemon juice, remaining olive oil, parsley, salt and pepper. 6 Plate the spinach and arrange the octopus on top. Mix the paprika with the mayonnaise and serve with taralli or bread

Find more seafoof recipes here

Photographer: Toby Murphy

Production: Khanya Mzongwana

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