Tartare di Polpo, Gambero Rosso di Mazara, Stracciatella e Pistacchio di Bronte DOP
- Aug 5
- 3 min read
Region: Sicily
Servings: 4
Prep Time: 35 minutes
Cook Time: 50 minutes
Story of the Dish
This elegant tartare is inspired by the extraordinary ingredients of Sicily, where the sweetness of the sea meets some of Italy's finest artisan products. The tender octopus is paired with the prized Red Shrimp of Mazara del Vallo, considered one of the world's finest crustaceans for its delicate sweetness and buttery texture.
A silky quenelle of Stracciatella di Burrata adds richness and creaminess, while Bronte DOP pistachios, grown on the volcanic slopes of Mount Etna, provide crunch and an unmistakable nutty aroma. Fresh lemon, Sicilian olive oil, and aromatic herbs bring brightness and balance.
Although rooted in Sicilian ingredients, this dish is presented with the precision and elegance of a contemporary Michelin-starred restaurant, where every component has a purpose and every bite offers contrast in texture and flavor.
Ingredients
Tartare
1½ lb cooked octopus, hand-cut into ¼-inch cubes
8 oz Red Shrimp of Mazara del Vallo, peeled and hand-cut
2 tbsp finely chopped chives
1 tbsp finely minced shallot
2 tbsp Sicilian extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp finely grated Amalfi lemon zest
Maldon sea salt
Freshly ground white pepper
Stracciatella
8 oz fresh Stracciatella di Burrata
Pistachio Crumble
½ cup Bronte DOP pistachios, lightly toasted
1 tbsp extra virgin olive oil
Pinch of Maldon sea salt
Roughly chop by hand.
Basil Oil
1 cup basil leaves
½ cup extra virgin olive oil
Blend until smooth.
Strain through cheesecloth.
Garnish
Baby basil
Micro basil
Micro shiso
Edible flowers
Lemon zest threads
Maldon sea salt
Preparation
Step 1 – Prepare the Octopus
Simmer the octopus gently for 50–60 minutes until tender.
Cool completely in its own cooking liquid.
Pat dry thoroughly.
Cut by hand into small, uniform cubes.
Step 2 – Prepare the Shrimp
Peel and clean the red shrimp.
Remove the digestive vein.
Dice into cubes approximately the same size as the octopus.
Keep chilled.
Step 3 – Make the Tartare
In a chilled bowl combine:
octopus
red shrimp
chives
shallot
Season with:
olive oil
lemon juice
lemon zest
Maldon salt
white pepper
Fold gently using a spatula.
Refrigerate for 10 minutes.
Step 4 – Prepare the Pistachios
Toast the pistachios lightly for 2–3 minutes.
Allow to cool.
Roughly chop and mix with a drizzle of olive oil and a pinch of Maldon salt.
Step 5 – Plate
Using a ring mold, form a perfect cylinder of tartare in the center of a large matte white plate.
Place a smooth quenelle of Stracciatella di Burrata directly on top.
Finish with:
chopped Bronte pistachios
basil oil
micro basil
baby basil leaves
edible flowers
lemon zest threads
a final drizzle of exceptional Sicilian extra virgin olive oil
Chef's Tips
Dice the octopus and shrimp by hand for the finest texture.
The shrimp must be sushi-grade and impeccably fresh.
Keep all ingredients very cold during preparation.
Add the pistachios just before serving to preserve their crunch.
Season delicately—the sweetness of the seafood should remain the star.
Wine Pairing
Best Choice: Etna Bianco DOC
Excellent alternatives:
Grillo DOC Sicilia
Carricante IGT Sicilia
Franciacorta Satèn DOCG
Champagne Blanc de Blancs
Chef Gianluca's Final Advice
For a three Michelin-star presentation, create a perfectly smooth tartare cylinder with crisp edges and generous negative space around the plate. Place a flawless quenelle of fresh Stracciatella directly on top, then sprinkle only the center with finely chopped Bronte DOP pistachios for color and texture. Add a few precise drops of vibrant basil oil, delicate micro basil leaves, tiny edible flowers, and fine Amalfi lemon zest threads. Finish with a light drizzle of premium Sicilian extra virgin olive oil and a few flakes of Maldon sea salt. The result should be refined, elegant, and unmistakably Italian.
— Chef Gianluca
Comments