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Ingredients750g octopus1 head of garlic3 bay leaves3 sprigs of thyme1 chilli175g white wine2 onions4 tbs olive oil250g risotto rice200g peeled and chopped tinned tomatoes 2 tbs chopped flat parsley1 tsp pimento (piccante)1 tsp chopped garlic1 tbs lemon juice½ tsp flaked sea salt

Method● Rinse the octopus in cold water. Place it in an oven tray on top of the bulb of garlic sliced in half, the bay leaves, thyme, chilli and white wine. Cover and seal with aluminium foil and then place in a medium oven (150ºC) and cook for one hour. Test with a sharp pointed knife for tenderness. ● Once the octopus is cooked, remove from the tray and leave to cool. Strain the cooking juice, saving the two pieces of garlic. Peel and chop the onion very finely. In a large casserole warm half the olive oil and add the chopped onions, letting them stew very gently for 15 minutes. Add the rice, season well and stir until the rice starts to stick before adding the tomatoes and stirring those in turn. Squeeze the sweet pulp out of the cooked garlic cloves and add these to the rice before slowly adding the cooking liquor. Proceed to make a risotto in the usual way, adding water at the end if there is insufficient cooking liquor to cook the rice.● While the risotto cooks, separate the octopus tentacles, cutting them in half if they are very large, and cut the heads into four pieces. Toss these pieces with the remaining olive oil. In a large bowl, make a paste from the parsley, pimento, chopped garlic, lemon juice and salt. ● Just before the rice is cooked, heat a flat dry griddle pan until quite hot and lay the octopus pieces in it, letting them sear for two minutes before turning them and searing on the other side. Once hot and nicely browned, remove and place in the bowl with the parsley mixture. Serve the risotto on to six plates with the griddled octopus pieces on top.

6 large prawns, butterflied, shells on, but heads removedpinch sea salt drizzle vegetable oillarge handful fresh coriander1 lime, juice onlyFor the sweet and sour sauce4-5 tbsp white wine vinegar3-4 tbsp caster sugar4cm/1in piece fresh ginger, unpeeled1 mild red chilli, finely choppedMethod1. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns.2. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.3. Slice the ginger into thick slices and add to the sauce in the pan.4. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.5. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns.6. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side.7. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce.8. Add the coriander and a squeeze of fresh lime juice to the pan.9. Stir together until the prawns are coated in the sauce. Serve straightaway.

In a large pot brown onion and butter. Put floured ossobuchi, browning them on both sides and turning without pricking. Pour consommé, tomato, salt and cover. Cooking time at low fire: 1 hour 30 minutes. Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlicon and anchovie. Ingredients for 4 people 4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only white flour; 50 gr of butter; minced onion; a ladle of consommé; 1 little minced tomato; grated lemon skin; a perfum of garlicon; 1 anchovie without fishbone; minced parsley; salt

Cut bacon into dices, then cook in a pot over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden (about 10 minutes). Add wine and boil until reduced by half (1 to 2 minutes). Cook spaghetti in a 6 to 8 quart pot of boiling salted water. While pasta is cooking, whisk together eggs, Parmesan, Pecorino, 1 teaspoon coarsely ground black pepper and 1/4 teaspoon salt in a small bowl. Drain spaghetti “al dente” and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

bacon; 1 medium onion finely chopped; 1/4 cup dry white wine; 400 gr spaghetti; 3 large eggs; Parmisan cheese finely grated (3/4 cup); Pecorino Romano cheese finely grated (1/3 cup); Moliterno Pecorino cheese; 1 teaspoon Sechuan black pepper; 1/4 teaspoon salt

1 tablespoon olive oil 1 onion, chopped Finely grated zest and juice of 1 large orange 1 teaspoon ground fennel seed 1 pinch crushed red pepper flakes 5 large tomatoes or 15 plum tomatoes, skinned and chopped 2 tablespoons tomato paste 2 tablespoons chopped fresh basil leaves 2 cloves garlic, minced or pressed 2 pounds sea scallops, trimmed and washed 2 teaspoons cornstarch 1/3 cup heavy cream

1. In a large, deep, heavy skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 1 minute. 2. Add the orange zest, fennel seed, crushed red pepper and cook another 30 seconds, stirring constantly. Add the tomatoes and cook until sauce simmers. Add the tomato paste, a sprinkling of salt and pepper, basil and garlic and simmer another 2 minutes. 3. While the sauce is simmering, cut the scallops in half or quarters, depending on the size of the scallops. Add the scallops to the simmering sauce and cook until the scallops are barely firm, about 2 to 3 minutes. Transfer the cooked scallops with a slotted spoon to a serving bowl. 4. Bring the sauce in the pan to a boil and boil vigorously for 2 minutes. 5. Meanwhile, whisk the starch with the cream until smooth. Whisk into the boiling sauce and return to a simmer. Pour this sauce over the scallops.

Peacamole - 300 grams (10 1/2 ounces, 2 cups plus 1 tablespoon) shelled green peas, frozen or fresh but not canned - 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro - 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores) - 1 clove garlic, minced (optional) - 1 dash Tabasco sauce - Salt, black pepper Makes enough for an appetizer for 4.

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature. If you're using fresh cilantro, pluck the leaves and set aside. In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix. Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days. Recipe originally developed for ELLE à table, issue #63, March/April 2009.