First of all, happy new year guys! I’m loving it so far. Got my mom and aunt visiting and it’s raining outside. I haven’t been doing a lot of cooking, at least not the kind of cooking I usually do for the blog. Cameras, flashes, all this sous vide stuff… I think I would freak my mother out. So that will have to wait and in the meantime I’ll stick to the things they’re more comfortable with. But today’s recipe ain’t one of those. This is something I cooked a few weeks ago before they showed up and I wanted to share with you. It was my first time cooking farro and I will definitely be introducing more farro into my future food adventures. It’s has an awesome sweet taste, the texture is rather unique and a nice change from using rice all the time.
2-3 pounds of octopus. Fresh if possible.
500g water or 500g fish stock. (I prefer the latter, just make sure it’s low sodium or make your own)
extra water as needed… farro is pretty thirsty
50g dried porcini mushrooms. Blended to dust (use spice blender)
1 tsp of minced garlic
1 shallot. minced.
Salt, pepper and parmesan cheese to taste. Go big on the cheese factor.
2 Tbsp Pedro Ximenez vinegar.
2 tsp squid ink. (go by feel…I like a really dark and inky finish)
This whole recipe? Inspired by #arrival the movie btw. (hah!)
Cook the octopus sous vide for 3h @ 185F with salt. Flashed pickle in pedro ximenez vinegar. The texture of the octopus after cooking was ok, maybe a little too tender for my taste but that’s fixed by the quick pickling. They octopus firms up and it’s incredible. The acidity of the vinegar goes really well with it too. Cut up the octopus and add it to the vinegar. Bring to a boil. Cook for a minute. Chuck the octopus in ice water. Remove from the ice water after 10 seconds. Save the cooking vinegar for other uses if you like because it’s awesome.
I didn’t rinse it. I just went for it. Farro al nero di seppia with porcini and parmesan. Sweat the shallots in a bit of olive oil. Add the farro to the pot. Farro actually takes a bit longer to cook than your regular arborio rice for example, so be patient if you wanna try this. I also used fish stock and lots of water to break it down. Add the garlic and start adding the stock ladle by ladle over medium low heat. The porcini I bought dried and pulverized it in my spice blender. I used about a 50g of it. Adding them straight into the cooking pot at this point. Stirring for about 45 mins or longer as you add more stock/water. Once the farro is al dente, season with salt, lots of parmesan cheese and pepper. You can add the cheese at the end (there’s really no benefit in boiling cheese). Serve over a bed of that squid ink farro. And that’s it.
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