Octopus and Ceci Bean Zuppa with Escarole, Garlic, and Chiles
Pair with Gaglioppo (Calabria). Octopus comes with its own braising liquid: just put it in a pot on the stove top, turn on the heat, and a couple of inches of water will soon appear at the bottom of the pot. It is a great little secret that a dish that appears so exotic is actually quite simple. Of course, any Neapolitan will tell you that the only octopus worth eating come from the Tyrrhenian Sea, and finding a Tyrrhenian octopus in California is a tall order. But we do have access to fresh octopus from the Pacific, which are a treat. If you cannot find fresh octopus, frozen ones are more widely available. Sometimes you will see frozen cooked octopus for sale, which are not the best option for this soup, though they will do. If you do use precooked octopus, decrease the braising time to 30 minutes and add about 2 cups water to the pot (the cooked octopus won't release sufficient liquid). And if you buy only octopus tentacles, you will also probably need to add water to the pot. Finally, I make this soup with the 4-pound specimens we get at A16, so if you can only find 2-pound octopus, you will need to buy a pair of them. Don't worry if they look large. They will shrink up as they release their water.
Pair with Gaglioppo (Calabria). Octopus comes with its own braising liquid: just put it in a pot on the stove top, turn on the heat, and a couple of inches of water will soon appear at the bottom of the pot. It is a great little secret that a dish that appears so exotic is actually quite simple. Of course, any Neapolitan will tell you that the only octopus worth eating come from the Tyrrhenian Sea, and finding a Tyrrhenian octopus in California is a tall order. But we do have access to fresh octopus from the Pacific, which are a treat. If you cannot find fresh octopus, frozen ones are more widely available. Sometimes you will see frozen cooked octopus for sale, which are not the best option for this soup, though they will do. If you do use precooked octopus, decrease the braising time to 30 minutes and add about 2 cups water to the pot (the cooked octopus won't release sufficient liquid). And if you buy only octopus tentacles, you will also probably need to add water to the pot. Finally, I make this soup with the 4-pound specimens we get at A16, so if you can only find 2-pound octopus, you will need to buy a pair of them. Don't worry if they look large. They will shrink up as they release their water.
- Carbohydrate 10 g(3%)
- Cholesterol 95 mg(32%)
- Fat 20 g(31%)
- Fiber 2 g(8%)
- Protein 31 g(61%)
- Saturated Fat 3 g(15%)
- Sodium 703 mg(29%)
- Calories 345
Step-by-step
- Pick over the beans, removing any broken pieces and pebbles, and rinse well. Place in a bowl, add water to cover generously, and let soak for at least 2 hours or up to overnight.
- Drain the beans, place in a pot, and add water to cover by about 2 inches. Bring the beans to a boil over high heat, adjust the heat to a slow simmer, and cook, uncovered, for 1 to 1 1/2 hours, or until tender. Season with 1 teaspoon salt and remove from the heat. Let cool completely, transfer the beans and their liquid to a storage container, and refrigerate overnight. Drain the beans, reserving their liquid. You should have 1 to 2 cups liquid, and you will need 2 cups for this recipe. If you have less than 2 cups, add water to the cooking liquid to bring it to 2 cups.
- In a large, heavy-bottomed pot, heat 1/3 cup of the olive oil over medium heat. Stir in 3 of the garlic cloves, the strips of lemon zest, 1 bay leaf, and 2 teaspoons kosher salt and cook, stirring occasionally, for 3 minutes, or until the garlic begins to soften. Add the octopus, stir to coat it with the oil, and then weight it down with a plate or lid to ensure it does not begin to float once it starts releasing its water. Cover the pot and adjust the heat to a gentle simmer. The octopus should start slowly releasing its water, creating its own braising liquid.
- Cook for about 30 minutes and check to see how much braising liquid is in the pot. If it is about 1 cup or less (unlikely if you are using an uncooked whole octopus), add 1 cup of water. Check the tenderness and continue to cook for 30 to 50 minutes longer, or until almost completely tender. The octopus will dramatically decrease in volume. Remove the pot from the heat and allow the octopus to cool in the braising liquid for 1 hour.
- Meanwhile, bring a large pot of salted water to boil. Add the escarole and cook for about 3 minutes, or until tender. Drain well and when cool enough to handle, chop the leaves coarsely and set aside.
- Place a colander over a large bowl. Once the octopus has cooled for 1 hour, transfer it to the colander. Strain the braising liquid through a fine-mesh strainer into a measuring pitcher. Add any extra liquid that has drained from the octopus into the bowl to the braising liquid. You will need 1 cup for the zuppa. Give the pot used to cook the octopus a quick wash and return it to the stove.
- Transfer the octopus to a large cutting board. Starting at the thickest point of the tentacle, slice into 1/4-inch-thick-pieces, increasing the thickness of the pieces as the tentacle becomes narrower. Halve the head, then cut it into 1/4-inch strips. Set aside.
- To prepare the zuppa, heat the remaining 1/3 cup olive oil in the cleaned pot over medium heat. Add the remaining 3 garlic cloves, the celery, the chiles, and the remaining bay leaf and stir well. Stir in the beans and the reserved cooking liquid. Stir in the octopus and the reserved braising liquid. Heat until hot and then taste for seasoning, adding more salt if needed. Stir in the escarole and simmer for a few minutes more.
- Ladle the soup into warmed bowls. Top each serving with a drizzle of olive oil. Serve immediately.
A Taste of the Tyrrhenian Sea: My Simple Octopus and Ceci Bean Zuppa
As a busy professional woman, juggling work deadlines and social engagements, finding the time to create delicious and satisfying meals feels like a luxury. However, I recently discovered a recipe that defies this notion. This recipe for Octopus and Ceci Bean Zuppa, a hearty and flavorful soup, is surprisingly simple and quick to make, despite its seemingly exotic ingredients. It's become my go-to for those weeknights when I crave something comforting yet sophisticated.
The beauty of this soup lies in its simplicity. The octopus, the star ingredient, practically cooks itself. It's a magical process, watching the octopus release its own braising liquid as it simmers gently. The ceci beans, pre-soaked overnight, add a delightful earthy texture, perfectly balanced by the peppery bite of chiles and the subtle bitterness of escarole. The garlic, of course, is the soul of this dish; it infuses the whole soup with a warm, inviting aroma. I love how this soup doesn't require any intense culinary skills. It's a testament to the fact that sometimes, the most flavorful dishes are the simplest ones. I've adapted the recipe slightly over time; some nights, I use a bit more chili for a spicier kick, and others I'll add a splash of white wine for a more robust flavor. The flexibility of the recipe is what makes it so adaptable to my busy lifestyle. No matter what kind of day I've had, this soup is always a welcome sight, a comforting embrace in a bowl.
Beyond the Bowl: A Culinary Journey
This recipe isn’t just about the delicious food; it’s about the journey. It evokes a sense of adventure, a taste of the Mediterranean. Even though I might not be able to physically travel to the Tyrrhenian Sea, I can still transport my senses to that sun-drenched coast through the simple act of preparing this soup. The aromas alone – garlic, olive oil, simmering octopus – they create a mood, a memory. It’s a small, comforting ritual in my week, a reminder that even amidst the chaos of modern life, there's time for beautiful, simple pleasures. It’s a small escape, a delicious pause. And honestly, sharing this soup with friends or family makes the experience even richer. The collective enjoyment, the laughter around the table – it elevates this simple meal into something truly special. It’s not just a soup; it’s a small piece of happiness I get to create and share.
The Simplicity of Sophistication
What I appreciate most about this recipe is that it refutes the idea that complicated dishes equate to superior taste. This soup is proof that simplicity and sophistication can go hand in hand. It’s a lesson that extends beyond the kitchen. The beauty of this recipe lies in its uncomplicated nature, a reflection of the ease and grace I strive for in my own life. By focusing on a few high-quality, fresh ingredients and allowing their natural flavors to shine, this dish elevates the everyday. It’s a reminder that taking the time to nurture ourselves with wholesome, delicious food is an act of self-care, a quiet rebellion against the frantic pace of modern life. This soup is more than just a meal; it’s a meditation, a moment of mindful creation, and a taste of the extraordinary in the ordinary.
More than just a recipe; a reflection.
This soup reminds me that the most satisfying experiences often arise from simplicity. This isn't just a recipe; it's a philosophy. The journey of preparing this dish, from selecting the ingredients to savoring the final spoonful, mirrors the journey of life itself. It's a journey filled with unexpected discoveries, gentle simmering moments of peace, and a final crescendo of delicious fulfillment. It’s a reminder to embrace the simple pleasures, to find joy in the everyday, and to appreciate the beauty that emerges from simplicity.
