Fusilli with Octopus and Bone Marrow

This dish is an unexpected blend of traditional Italian and contemporary Cantonese cuisine from YAO NYC Executive Chef and Co-owner Kenny Leung.  

At YAO NYC, chef Leung cooks modern Cantonese cuisine in a beautiful, contemporary space – which seems about as far from traditional Italian cooking as it can possibly get. But as a chef who is always looking to evolve, Leung is constantly open to inspiration from other cultures and traditions – and this dish is a great representative of that, inspired by a recent trip to Florence, Italy.

During his visit, he dined at a local trattoria and was impressed by a simple yet delicious pasta dish. The combination of fresh tomato sauce, creamy cheese, and perfectly cooked noodles left a lasting impression on him. Despite cheese not being a typical ingredient in Cantonese cuisine, Leung decided to incorporate it into his version of the dish, which paired well with his addition of octopus and bone marrow, ingredients that are more familiar in Cantonese cuisine.

How to Make Fusilli with Octopus and Bone Marrow

Cooking the Octopus

Start by simmering the octopus in a pot of hot water for 1-2 hours.  Once cooked and cooled, cut into slices and set aside. 

Cooking the Bone Marrow

For the bone marrow, start by preheating the oven to 450 degrees. Then place your a 3 oz piece of beef bone that split lengthwise in a baking sheet. Place the cut side up. Bake for at least 15 minutes or until tender. Scoop out the bone marrow, place in a bowl and set aside. 

Boiling the Fusilli

Bring a large pot of water to a boil. Add salt to the boiling water. Add the Fusilli pasta to the boiling water. Cook the pasta for approximately 8-10 minutes or according to the package instructions until it is al dente. Once cooked, drain the Fusilli pasta in a colander.

Seasoning and Combining the Octopus and Bone Marrow

In a pot over low heat add olive oil, minced garlic, and octopus to the pan in a second pot and stir for one minute. Then add chicken broth, oyster sauce, salted fish, soy sauce, and minced cilantro; stir everything for two minutes. Add the cooked bone marrow. Add the fully cooked fusilli (or noodles of your choice). 

Making the Fusilli with Octopus and Bone Marrow 

Add the fully cooked fusilli (or noodles of your choice). Stir and mix until the soup and ingredients are absorbed with the Fusilli (or noodles) Then plate and garnish with a bit of cheese . 

Fusilli with Wild Octopus and Bone Marrow

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• Author: Executive Chef and Co-owner of YAO, Kenny Leung
• Total Time: 100 minutes
• Yield: Serves 2
• Diet: Omnivore, Pescatarian

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Description

A surprising twist on Italian pasta, this dish blends
Cantonese flavors for a unique culinary experience.

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Ingredients

Units USM Scale 1x2x3x

• 8 oz (227 g) Fusilli (or a noodle of your choice)
• 3 oz (85 g) octopus
• 1 oz (28 g) bone marrow (3 oz (85 g) of beef bone)
• 1 piece garlic
• 2 oz (57 g) olive oil
• 4 oz (113 g) chicken broth
• 1 teaspoon oyster sauce
• 1/2 teaspoon soy sauce
• 1 oz (28 g) cilantro
• 1/2 teaspoon salted fish
• A small amount of cheese

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Instructions

For the Octopus

1. Fill a large pot with water, add the octopus, and bring to a simmer (approximately 190-200°F (88-93°C)).
2. Simmer for 1-2 hours, depending on the size of the octopus.
3. Test for doneness by piercing with a knife where the head meets the legs; if the knife slides easily, it’s finished.
4. Once tender, remove from the pot and cut into slices.

For the Bone Marrow

1. Preheat oven to 450°F (232°C).
2. Place bones, cut side up, on a baking sheet and cook until the marrow is tender and separates from the bone (approximately 15 minutes).

For the Fusilli

1. Bring a large pot of water to a boil.
2. Add salt to the boiling water.
3. Add the pasta and cook for 8-10 minutes, or until al dente.
4. Drain the fusilli in a colander.
5. Add 2 oz olive oil, minced garlic, and octopus to a pan and stir for 1 minute.
6. Add 4 oz chicken broth, 1 teaspoon oyster sauce, ½ teaspoon salted fish, ½ teaspoon soy sauce, and 1 oz minced cilantro; stir for 2 minutes.
7. Add the cooked bone marrow.
8. Add the cooked fusilli and stir until the soup and ingredients are absorbed.
9. Plate and add cheese, if desired.

Notes

• For a richer flavor, use homemade chicken broth instead of store-bought.
• If bone marrow is unavailable, substitute with an additional 1 oz (28g) of butter for richness and depth of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian-Cantonese Fusion

Nutrition

• Serving Size: 1.5 cups
• Calories: 600
• Sugar: 5
• Sodium: 800
• Fat: 35
• Saturated Fat: 10
• Unsaturated Fat: 20
• Carbohydrates: 60
• Fiber: 5
• Protein: 30
• Cholesterol: 150

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