Grilled Octopus a la Plancha With a Jura White

Dec 31, 2015

This Wine Spectator recipe incorporates an Italian tradition that chef Jimmy Bannos Jr. learned while working with Batali: adding wine corks to the braising liquid, which is said to tenderize the meat. The skin of the octopus bears a naturally reddish-purple hue, which the braise deepens slightly.

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