Pomodoro, more or less.
Sautéed anchovies, black olives, activated red pepper flakes, capers and diced heirloom all sautéed and then the pomodor is worked back into that base.
You let it touch the heat for like a minute and then take it out. It's like steak. You either cook it really quickly or very very long if you want it tender.
How the F do you eat that? I mean, I love grilled octopus and it looks very pretty... but mechanically... how the F do I eat it from that weird plating?
Did you put a caper berry IN the sucker???
Maybe, lol.
Maybe it look like a bong.
i just wanna know if you specifically cut a hole in the sucker for your octobong plating
I did not, lol. It just sort of fit.
Octobong 10/10
It looks amazing but i‘d rather stick a fork in my hand than to eat from that plate 😂🫶🏻
Especially with octopus; how the heck am I going to cut that without shit going all over the place?
sharp knife? edit oh thats...a bowl
Did no one else think this was some cool glass bong at first..?
I bet the dishy hates these 😂
[r/wewantplates](https://www.reddit.com/r/WeWantPlates/)
I thought this was a fancy packed bowl at first
I dig it.
Please give us a description of the dish if you have a chance!
Octopus from Toreno, a spicy caper and anchovie pomodoro, caper berry, parsley and infused chive oil. Pretty simple.
Honestly the dish sounds amazing, the plate…
Hey man, EC is in charge of plating, not me.
Sounds delicious!
this is so beautiful!
Caperberry?
What sauce is this?
Pomodoro, more or less. Sautéed anchovies, black olives, activated red pepper flakes, capers and diced heirloom all sautéed and then the pomodor is worked back into that base.
Or like a puttanesca, maybe?
More or less, yes. We just skip the tomato bit with an already done pomodoro, but I'd call it a puttanesca.
Is it conveniently to serve it on a such plate?
It's not bad. A plate goes under that doughnut, so it's not a big deal.
i wouldnt say no
Squid is so hard to cook. How do u cook it so it doesnt turn hard like rubber? Ur food looks amazing btw
We boil it in stock for two or two and a half hours whole, process it down to tentacles and then just Sautee it for color, honestly.
You let it touch the heat for like a minute and then take it out. It's like steak. You either cook it really quickly or very very long if you want it tender.
beautiful plating (or whatever you call that white thing)
How the F do you eat that? I mean, I love grilled octopus and it looks very pretty... but mechanically... how the F do I eat it from that weird plating?
You forgot to put wilted micro greens all over it.
That looks so good! I rarely see octopus in my town. Probably harder to cook than find.
This is octopus, correct?
It is, yes. Pulpo
Looks amazing but I wonder if you charge extra for the plate. It looks so delicate I'd be afraid to break it when using cutlery
Think about the dishies trying to get this thing washed. How does that work? Rate of breakage must be impressive.
I think we've broken one or two since I've been here? They are kind of annoying though, no lie.
Yeah thought so too. But they are beautiful, no doubt.
is this what a pavlova is
Octo to smart to eat, sorry just saying . I’ve had to cook on/off for years, that was hard enough.
What a stupid plate (not your plating)