I have a question about the recipe "Linguini with Grilled Baby Octopus and Herbed Bread Crumbs" from yuko.
If you're talking about those tiny octopi bodies that you purchase and are often served fried with calamari, then of course the braising time is seriously reduced. That technique of blanching then finishing with another cooking technique is meant for whole octopus. The ones that weigh in at a couple of pounds each
Also, if they are the smaller ones, (like w/calamari) you should be able to use them straight out of the bag
Please enter a valid email address.
Well played. You deserve a cookie.
What to eat when the prospect of turning on the oven feels dangerous
Our Fall 2016 Cookbook List
Picnic-Sized Foot Net Covers
Vintage Southern Spice Cake
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.