Serves 6

1
4-5 lb octopus

1 cup
farro

1 lb
baby arugula

2
lemons

3 oz
extra virgin olive oil

1 tbsp
capers

12
black olives, pitted

1 clove
garlic, chopped

1 tbsp
Italian parsley, chopped

4
scallions, chopped

½ cup
plum tomatoes, diced

Method:

Nunzio Patruno, owner and chef

Cook the octopus in boiling water for 45 minutes, then turn heat off and allow to sit another 15 to 20 minutes. Remove the octopus from the pot and place onto a cutting board. Slice the tentacles diagonally, then season with olive oil and set aside.

Cook the farro in salted boiling water at medium heat for one hour. Once the grain splits, strain. Bring a pan to medium heat and sauté the farro in olive oil with scallions for five minutes. Set aside.

Grill octopus at 375 degrees on both sides until charred. Remove and place into a mixing bowl. Add the juice of two lemons, extra virgin olive oil, chopped garlic, black olives, capers, tomatoes and parsley. Toss all together and set aside.

Place the farro on the plate first, followed by the baby arugula and then the octopus. Drizzle with the remaining juices and serve.

When You Go:
Nunzio Ristorante Rustico
706 Haddon Avenue • Collingswood
856-858-9840 • nunzios.net