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Polipo with Umbrian Chickpeas

Polipo with Umbrian Chickpeas

Executive chef Julio Genao serves traditional Roman and Tuscan Fare at Casa Nonna in New York City. His menu focuses on the simple, pure flavors of the region—olives, citrus and Sicilian capers, for instance, combined with the fresh seafood, vegetables and herbs that are the pillars of Mediterranean cooking. Chef Genao says his first experience with Mediterranean comfort food was during one of his early cooking jobs at Artisanal Restaurant where he fell in love with dishes like cassoulet, braised lamb shank, bouillabaisse, artichokes barigoule and Nicoise salad.

“When I think of Mediterranean comfort food,” he says, “I immediately think of classic, accessible dishes like moussaka, cassoulet, olives, pissaladiere, couscous, ratatouille, hummus and tabbouleh.”

Polipo with Umbrian Chickpeas

From: Executive chef Julio Genao, Casa Nonna, NYC. Yield: 1 serving

For Each Serving:
3 oz. polipo (baby octopus), grilled
2 oz. Umbrian chickpea puree (recipe follows)
1 oz. marinated Umbrian chickpeas
¼ oz. red onion, sliced
½ oz. cherry tomatoes
¼ oz. roasted red bell pepper
½ oz. peanut (fingerling) potatoes, sliced
1/8 oz. shaved celery
1/8 oz. black olives
½ oz. sherry vinaigrette (recipe follows)

Umbrian Chickpea Puree:
1 qt. chickpeas, cooked
1 Tbsp. garlic, minced
2 shallots, sliced
2 Tbsp. capers
¼ cup lemon juice
2 Tbsp. sherry vinegar
½ cup water
½ cup extra virgin olive oil
pinch peperoncino or cayenne

Marinated Umbrian Chickpeas:
1 qt. chickpeas, cooked
½ Tbsp. garlic, sliced
2 Tbsp. sherry vinegar
1 cup extra virgin olive oil
1½ Tbsp. oregano, chopped
to taste, salt
to taste, pepper

Sherry Vinaigrette:
8 oz. sherry vinegar
8 oz. extra virgin olive oil
8  oz. blended oil
½ tsp. Dijon mustard
1 tsp. salt
pinch of cayenne

For dish: Serve polipo, potatoes, red onions, cherry tomatoes, roasted red bell pepper, marinated chickpeas, shaved celery and black olives with vinaigrette and Umbrian chickpea puree. Plate as shown.

For chickpea puree: In a hot sauté pan cook shallots and garlic on low heat until translucent. Add all ingredients to food processor to make a smooth puree.

For marinated chickpeas: In a bowl, mix all ingredients together; serve at room temperature.

For vinaigrette: Mix all ingredients together.

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