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Good enough for the Boss

A tasty seafood dish with Italian flair and a celebrity garnish

June 28th, 2006 issue

Bruce Springsteen was born in the USA, but loves this recipe from Prague.

From the chef Avelino Sorgato

Italian cooking is my lifelone passion, and this is my favorite of all the Italian recipes.

Years ago, I came to Prague to start a business in a different field than food service. I discovered that while it's easy to find pastas and other staples here, many specialties are difficult to find, especially since Italian cuisine varies from region to region. I and other Italians living in the Czech Republic missed some of these dishes so much that we organized dinners for the Italian club Circolo Italiano di Prague. This is the spirit of all Italian meals: good friends and great recipes.

Even if you are unfamiliar with octopus, this is a simple dish to prepare and the combination of flavors from the salad and carpaccio is terrific. When Bruce Springteen visited Prague, he stopped by the restaurant several times for our octopus carpaccio.

Avelino Sorgato is a chef and owner of Don Giovanni, located at Karolíny Světlé 34, Prague 1-Old Town. Tel. 222 222 062.

OCTOPUS CARPACCIO
Ingredients
  • 500 grams (1 pound) octopus
  • 1 clove garlic
  • Chili
  • Salt, pepper
  • 2 leaves gelatin
  • Salad
  • 300 grams tomatoes
  • Rucola lettuce
  • Red chicory
  • Romaine lettuce
  • Dressing
  • 2 lemons
  • Extra virgin olive oil
 Preparation
  • Clean the octopus, cook until tender and remove from the water
  • Season the broth with salt, pepper, chili and garlic
  • Add softened gelatin leaves
  • Cut the octopus into small pieces; leave the tentacles as they are
  • Put the octopus back into the broth
  • Heat but do not boil
  • After it cools down, pour into a mold and let congeal for 12 hours
  • Make thin slices of the congealed carpaccio
  • Serve with vegetable salad


Other articles in Night & Day (28/06/2006):

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