Steamed tentacles with vegetables and organic lemon juice
Cut the octopus tentacles into pairs and place them in a vacuum seal storage bag (if you do not have this, you can boil the tentacles in water), add rosemary, poached garlic and pepper grains, and steam-cook the bag for 90 minutes.
After that, let it cool off slowly in its cooking water… this is a very important step, as the octopus will “relax” in its water and become soft and delicious!
Apart, parboil seasonal vegetables (such as asparagus, zucchini, carrots and Roman broccoli); then add them to the octopus, seasoning with extra virgin olive oil and organic lemon juice.
Red raw shrimp, citrus fruits, feta and fig balsamic vinegar
Clean the shrimps, which must be rigorously fresh, by removing the shell. Then open them in half with a small knife, remove the intestine, and place them on a plate in the shape of circles.
Peel lime and orange, cut them into small cubes, and add them on the plate along with salt, small pieces of feta, and a drizzle of extra virgin olive oil, fig balsamic vinegar and small mint leaves.
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Ristorante Palmaria is the restaurant at Grand Hotel Portovenere. Explore its cuisine, menus (including gluten-free options), and sublime panoramic terrace.