In this edition of the The Dish, we are getting a taste of the Amalfi Coast on the Jersey Shore.
The family behind Il Riccio in Cape May is bringing a taste of their coastal culture and seaside cuisine to ours.
“We’re from a town in Naples, coastal town, so we eat a lot of seafood,” says Stefania Chiaro. “It was our dream to bring some of our Italian dishes to the shore here.”
It’s a family affair for Chiaro and her husband, Luca Cimmarotta.
It’s a love letter to their coastal home town of Capo Miseno.
“We wanted to bring something new to this town which we love — Cape May,” says Chiaro.
Opening a restaurant paired perfectly with their other love: wine.
“We are in the wine business,” says Cimmarotta. “We have a property in Tuscany and we produce wine.”
Il Riccio is BYOB.
Every dish is a flavor of home, from the antipasto to the risotto cacio e pepe with umami beef.
“We try to be authentic,” says Chiaro.
“But not too complicated,” adds Cimmarotta. “We want to be very, very simple.”
The seafood is the real star, from the langoustines to the stone crabs and shellfish galore.
The signature dish is spaghetti Il Riccio.
“Il Riccio means the sea urchin,” says Cimmarotta. “It’s very popular where we come from.”
Sea urchin isn’t in season right now, so we’re making a fan favorite: octopus on a bed of broccoli rabe.
Their tips and tricks to making the greens less bitter is anchovy extract!
Octopus on a bed of broccoli rabe recipe
Ingredients
For the Octopus:
baby octopus, cleaned (beaks and eyes removed)
extra-virgin olive oil (100% Italian)
Salt and freshly cracked black pepper
For the Roasted Potatoes:
baby yellow or fingerling potatoes, halved
extra-virgin olive oil (100% Italian)
For the Broccoli Rabe (Rapini):
bunch broccoli rabe, tough stems trimmed
tbsp extra virgin olive oil
(1) clove garlic, thinly chopped
pinch red pepper flakes (optional)
Colatura di Alici (anchovies extract)
Instructions
1. Tenderize the Octopus
Fill a large pot with water, add the lemon halves, and bay leaves. Bring to a rolling boil.
Hold the baby octopus by the head and dip the tentacles into the boiling water for 3 seconds. Repeat this 3 times to help the tentacles curl beautifully.
Submerge the whole baby octopus in the water, reduce to a gentle simmer, and cook for (30) minutes or until the meat is fork-tender. Drain and let it cool slightly.
2. Pan roast the Potatoes
Previously broiled baby potatoes (halved).
Place a heavy-bottomed skillet (like cast iron) over medium-high heat.
Add 2 tablespoon of extra virgin olive oil and let it heat up until it shimmers.
Add the broiled, halved potatoes to the pan. Season with salt, pepper.
Let the potatoes sit undisturbed in the hot pan for 3-4 minutes so the cut-side gets deeply golden and crispy. Gently flip the potatoes using a spatula to brown the other sides for another 2-3 minutes.
3. Sauté the Broccoli Rabe
Blanch the broccoli rabe in a pot of salted boiling water for (2 – 3) minutes, then plunge into an ice bath to lock in the bright green color. Drain well.
In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is fragrant (about (1) minute).
Add the blanched broccoli rabe to the skillet, sauté for (3 – 4) minutes, and finish with a few drops of “colatura di alici”, our secret ingredient. Season with salt, then remove to a serving platter.
4. Char the Octopus
Preheat your grill to high (around 450-500 F).
Pat the cooked octopus completely dry. Lightly coating your cooked octopus in olive oil before it hits the grill is essential to keep it from sticking to the grates and to help build that beautiful, crispy char.
Place the baby octopus on the grill. Cook for just 2 to 3 minutes per side. You want the edges of the tentacles to curl and develop a crispy, smoky char.
Once off the grill, transfer it to a plate or bowl and immediately dress it with your extra virgin olive oil, a squeeze of fresh lemon juice, salt, and pepper.
5. Assemble and Serve
Plate the roasted potatoes and broccoli rabe, then top with the charred octopus tentacles.
Serve it hot with lemon wedges or a side of creamy lemon mayonnaise
Dining and Cooking