Warm Italian-Style Bean Salad with Seafood
- 12 prawns
- 1 octopus
- 5 1/4 ounces cleaned calamari pouches (150 g)
- 20 carpetshell clams
- 3 1/2 ounces cleaned “pistes” (small whole Mediterranean calamari) (100 g)
- olive oil
- extra-virgin olive oil
- Espelette pepper
- 1/2 bunch basil
- 12 wedges oven-dried tomatoes
- gray coarse sea salt
- aged wine vinegar
- 1 lemon
- 1 3/4 ounces wild arugula (50 g)
- fleur de sel
- 2 lemons
- 1 sprig thyme
- 1 bay leaf
- 1/2 cup white vinegar (10 cl)
- black peppercorns
- 2 garlic cloves
- 1 sprig rosemary
- 5 1/4 ounces val Nervia coco beans (150 g)
- 3 leaves sage
- 1 sprig rosemary
- white peppercorns
- 3 1/3 tablespoons white wine (5 cl)
Step 1: Seafood
Remove the heads of 8 of the prawns, and shell all tails, making sure to keep the heads of the 4 remaining prawns attached. Shell the tails, keeping the last ring on. Delicately lay the scampi on a rack, cover with plastic wrap and keep in a cool place.
Prepare the court-bouillon for the cooking of the octopus. Put the lemons cut in two and squeezed, thyme, bay leaf, peppercorns, white vinegar, a handful of gray coarse sea salt, and a wine bottle cork in a stainless steel pot. Bring to a boil.
Plunge the cleaned octopus in the court-bouillon, and let the pot simmer on the side of the range for 20 to 30 minutes. Check the tenderness with a poultry trussing needle.
Remove from the heat and let cool in the court-bouillon. Drain, cut the tentacles into 1/2 inch (1.5 cm) long pieces, and cover with extra-virgin olive oil. Add the rosemary and the peeled, halved garlic cloves, with the sprout removed. Keep in a cool place.
Rinse the pistes and drain on a clean dishcloth.
Cover the carpetshell clams with cold salted water and soak for 2 hours in a cool place.
Clean the calamari pouches, cut into large triangles, and score the outside, evenly criss-crossing with a sharp knife, being careful not to cut completely through the pouch. Keep in a cool place.
Step 2: Coco Beans
Shell the fresh coco beans. Put in a saucepan, cover completely with cold water, and bring to a boil. Skim, and add a pouch containing the sage leaves, sprig of rosemary, and white peppercorns. Simmer for about 1 hour. Season three-quarters of the way through the cooking time with salt.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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