Italian Octopus Tartare with Mazara Red Prawn, Stracciatella and Bronte Pistachio | Tartare di Polpo, Gambero Rosso di Mazara, Stracciatella e Pistacchio di Bronte DOP

Aug 18

7 min read

Updated: Aug 31

Tartare di Polpo, Gambero Rosso di Mazara, Stracciatella e Pistacchio di Bronte DOP (Italian Octopus Tartare with Mazara Red Prawn, Stracciatella and Bronte Pistachio) Region: Sicily Servings: 4 Prep Time: 35 minutes Cook Time: 50 minutes 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.

The Story

Ingredients

For the recipe

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

Preparing the Seafood

Region: Sicily Servings: 4 Prep Time: 35 minutes Cook Time: 50 minutes Servings: 4. Prep Time: about 20 minutes. Cook Time: about 20 minutes. Total Time: about 40 minutes. Step 1 – Prepare the Octopus Simmer the octopus gently for 50–60 minutes until tender. Cool completely in its own cooking liquid.

Preparing the Aromatic Base

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

Cooking the Seafood

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.

Preparing the Accompaniments

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

Combining the Components

micro basil baby basil leaves edible flowers lemon zest threads a final drizzle of exceptional Sicilian extra virgin olive oil For this preparation, the octopus must be cooked until tender, chilled completely, and dried before cutting. Warm or wet octopus produces a loose tartare that cannot hold shape. The red prawns should be handled separately and added at the last moment so their sweetness and delicate texture remain intact. Keep all seafood refrigerated until plating and use a clean, sharp knife for precise cuts. Stracciatella contributes creaminess and lactic sweetness, but it must be used sparingly because excess dairy can bury the marine character of the octopus and prawns. Bronte pistachio should add aroma and a dry, toasted contrast rather than become a thick paste.

Finishing the Dish

A small amount of lemon zest, excellent olive oil, and flaky salt is enough to connect the components. The final plate should move from cool seafood to creamy cheese and then to crisp pistachio, with no single element dominating. For the best tartare texture, cook the octopus slowly in barely simmering water with minimal aromatics until a thin knife enters the thickest part with slight resistance. Allow it to cool in part of its cooking liquid before chilling fully; this prevents the flesh from drying. Once cold, dry it thoroughly and cut it into even small cubes. Irregular pieces make the tartare feel coarse and cause the dressing to distribute unevenly. Gambero Rosso di Mazara is prized for sweetness and a delicate almost creamy texture, so it should be treated more like sashimi than cooked shrimp. Keep it very cold, peel carefully, remove the intestinal vein, and cut it only immediately before plating. Dress with olive oil and perhaps a trace of citrus zest, never a long acidic marinade. Too much lemon changes the texture and hides the natural sweetness.

Plating

Approximate nutrition per serving: 460 calories, 1.2 oz protein, 0.99 oz carbohydrates, 0.78 oz fat, 0.18 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 720 mg sodium, and 105 mg cholesterol. Values vary with the fish, sauce, and portion size.

Professional Technique

Seafood quality and temperature control are decisive. Dry the surface before searing, avoid overcrowding the pan, and stop cooking as soon as the center reaches the intended doneness. Shellfish should open cleanly and be removed from heat promptly; delicate fish benefits from gentle handling and minimal reheating.

Texture and Moisture Control

Before plating, taste the octopus, prawn, stracciatella, and pistachio together rather than seasoning each component independently. The red prawn and stracciatella both contribute natural sweetness, while bottarga-like salinity is absent, so the final salt level must be built carefully. If the tartare tastes flat, first add a few drops of lemon or a small amount of excellent olive oil before adding more salt. The ideal texture combines tender octopus, silky raw prawn, creamy cheese, and crisp pistachio in one bite. Keep the final seasoning restrained so the seafood remains the first flavor perceived.

Professional Mise en Place

For restaurant service, keep the octopus, red prawn, stracciatella, pistachio, citrus, and finishing oil in separate chilled containers until the order is fired. Pre-cutting the prawn too far in advance causes oxidation and loss of texture, while mixing the tartare too early draws moisture from the seafood and makes the plate loose. Portion the octopus base first, then add the prawn and seasoning only when the dish is about to leave the kitchen. Use a small ring or spoon to create shape without compressing the seafood. Stracciatella should be spooned in a controlled quantity so it supports the tartare without turning the plate into a dairy-based dish. Finish with coarsely chopped Bronte pistachio, never pistachio dust, because visible texture is part of the experience. Serve immediately on a chilled plate and avoid holding under heat lamps or at room temperature. Chef Gianluca

Chef 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. Keep the preparation focused on the principal ingredient in Tartare di Polpo, Gambero Rosso di Mazara, Stracciatella e Pistacchio di Bronte DOP. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

Common Mistakes

Do not dress the seafood too far in advance, overcook the octopus, use watery stracciatella, or overwhelm the prawns with citrus. Avoid grinding the pistachio too finely; some texture should remain.

Wine Pairing

Vermentino di Gallura DOCG — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Fiano di Avellino DOCG — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Etna Bianco DOC — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Grillo Sicilia DOC — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Nuragus di Cagliari DOC — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Storage

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches. Chef Gianluca