An all-Italian reinterpretation of Hawaiian poke: Mediterranean octopus, Taggiasca olives, cherry tomatoes, capers, and a lemon vinaigrette that recalls the flavors of our maritime tradition. A bridge between the Pacific Ocean and the Mediterranean Sea.
This recipe was born from the idea of bringing Italian flavors into the poke bowl structure. The octopus replaces raw fish (perfect for those hesitant about raw), the Taggiasca olives add that typical Mediterranean savoriness, and the cherry tomatoes bring freshness and sweetness.
The result is a dish that satisfies both those who love poke and those who prefer more familiar flavors. Also perfect as a summer dish to serve at a dinner with friends – it will make an impression and everyone will appreciate this Italian twist!
Ingredients
- 300 g Cooked octopus (tentacles)
- 200 g Carnaroli or Arborio rice (should not be too sticky)
- 100 g Cherry tomatoes (halved)
- 50 g Taggiasca olives (pitted)
- 2 tablespoons Salted capers (desalted)
- 1 whole Cucumber
- 50 g Fresh arugula
- 1 whole Lemon (juice and zest)
- 3 tablespoons Extra virgin olive oil (quality)
- 1 clove Garlic (optional)
- to taste Fresh basil
- to taste Parsley
- to taste Black pepper (freshly ground)
Preparation
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1
Rice cooking: Rinse the Carnaroli rice well under cold water. Cook it in plenty of salted water for about 12-14 minutes until it is al dente but cooked. Unlike risotto, here the rice must remain loose. Drain it, rinse under cold water to stop the cooking, and season with a drizzle of oil. Let it cool.
Durata indicativa: 15 min
Tip: Italian rice has more starch, so it must be rinsed very well before and after cooking
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2
Octopus preparation: Cut the octopus tentacles (already cooked) into slices about 1 cm thick. If you want, you can quickly sear it in a very hot pan for 30 seconds on each side to give it a slight smoky crust. Otherwise, use it as is, cold. Season it with a drizzle of oil, lemon juice, pepper, and chopped parsley.
Durata indicativa: 5 min
Tip: If you buy raw octopus, cook it for 40 minutes in water with bay leaf and lemon
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3
Preparation of the Mediterranean vinaigrette: In a small bowl, mix 3 tablespoons of extra virgin olive oil with the juice of half a lemon, the grated zest, a pinch of salt, plenty of pepper, and if you like, a finely chopped clove of garlic. Emulsify well by whisking with a fork. This vinaigrette replaces the classic soy sauce of the poke.
Durata indicativa: 3 min
Tip: For a more complex version, add a teaspoon of Dijon mustard
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4
Vegetable preparation: Cut the cherry tomatoes in half (if they are very small, leave them whole). Cut the cucumber into cubes. Desalt the capers by rinsing them well under cold water. Wash and dry the arugula. Coarsely chop the Taggiasca olives. Tear the basil leaves with your hands (never cut basil with a knife!).
Durata indicativa: 7 min
Tip: Cherry tomatoes must be sweet and ripe, they make all the difference
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5
Mediterranean assembly: Spread the cooled rice on the bottom of two bowls. Arrange the seasoned octopus, cherry tomatoes, olives, capers, cucumber, and arugula in sections. The composition should resemble a beautiful Italian seafood salad but in the form of a poke bowl. Drizzle generously with lemon vinaigrette. Garnish with fresh basil and a grind of black pepper.
Durata indicativa: 5 min
Tip: Serve with toasted bread croutons for an even more Italian version
Notes and Tips
Italian rice has more starch, so it must be rinsed very well before and after cooking
If you buy raw octopus, cook it for 40 minutes in water with bay leaf and lemon
For a more complex version, add a teaspoon of Dijon mustard
Cherry tomatoes must be sweet and ripe, they make all the difference
Serve with toasted bread croutons for an even more Italian version
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