📝 About This Recipe
A sophisticated evolution of Italian coastal comfort, these polpetti transform tender, slow-braised octopus into golden, crisp morsels of Alta Cucina. Resting on a vibrant, velvet-smooth smoked tomato coulis, the dish balances the briny essence of the Mediterranean with a deep, wood-fired complexity. This recipe is a masterclass in texture, offering a delicate crunch that yields to a rich, herbaceous interior.
🥗 Ingredients
The Octopus Base
- 800 grams Fresh Octopus (cleaned, beak removed)
- 1/2 cup Dry White Wine (Vermentino or Pinot Grigio)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
Polpetti Aromatics & Binder
- 150 grams Boiled Potato (peeled and mashed until smooth)
- 40 grams Parmigiano-Reggiano (finely grated, aged 24 months)
- 2 tablespoons Fresh Flat-Leaf Parsley (minced)
- 1 teaspoon Lemon Zest (finely zested)
- 1 piece Egg (lightly beaten)
- 1 cup Panko Breadcrumbs (for coating)
Smoked Tomato Coulis
- 400 grams San Marzano Tomatoes (canned or very ripe fresh)
- 1/4 teaspoon Liquid Smoke (or smoke the tomatoes over hickory chips for 10 mins)
- 1 piece Shallot (finely diced)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera)
👨🍳 Instructions
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1
Place the octopus in a heavy-bottomed pot with the white wine, bay leaves, and peppercorns. Cover tightly and simmer over low heat in its own juices for 45-60 minutes until fork-tender.
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2
Once cooked, allow the octopus to cool in its liquid to retain moisture. Remove, pat dry, and finely mince the tentacles and head into 2-3mm pieces.
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3
In a large mixing bowl, combine the minced octopus, mashed potato, Parmigiano-Reggiano, parsley, lemon zest, and half of the beaten egg.
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4
Season the mixture with sea salt and white pepper. Mix gently until a cohesive dough forms; if too wet, add a tablespoon of breadcrumbs.
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5
Shape the mixture into small, uniform spheres (about 30g each). Place them on a tray and refrigerate for 30 minutes to firm up.
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6
For the coulis: Sauté the shallot in olive oil until translucent. Add tomatoes, paprika, and liquid smoke (if using). Simmer for 15 minutes.
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7
Transfer the tomato mixture to a high-speed blender. Process until completely smooth, then pass through a fine-mesh sieve (chinois) for a silky texture. Keep warm.
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8
Set up a dredging station: the remaining beaten egg in one bowl and panko breadcrumbs in another.
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9
Dip each chilled polpetta into the egg, then roll in panko until evenly coated.
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10
Heat 2 inches of neutral oil (or olive oil) in a deep pan to 175°C (350°F).
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11
Fry the polpetti in batches for 2-3 minutes until deep golden brown and crispy. Drain on paper towels and season immediately with a pinch of flaky salt.
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12
To serve, spoon a generous pool of the smoked tomato coulis onto the center of a warm plate. Place three polpetti atop the sauce.
💡 Chef's Tips
For the smoothest interior, ensure your mashed potatoes are passed through a ricer or tamis while still hot. Chilling the polpetti before frying is crucial; it prevents them from falling apart in the hot oil. If you have a smoking gun, smoke the finished coulis under a glass dome for a dramatic tableside presentation. Don't discard the octopus cooking liquid; strain it and freeze it to use as a powerful seafood base for risotto. Use Panko instead of traditional breadcrumbs for a lighter, more modern 'Alta Cucina' crunch.
🍽️ Serving Suggestions
Pair with a crisp, saline Italian white wine like a Vermentino di Gallura or a dry Etna Bianco. Garnish with micro-basil or fried capers for an extra pop of acidity and color. Serve as an elegant 'Antipasto' course before a seafood-based pasta. Add a small dot of lemon aioli on top of each polpetta for a creamy contrast to the smoky sauce. Accompany with a side of blistered shishito peppers to lean into the smoky theme.