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Octopus Sandwich

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  • Author: Chef Lucio Mele


  • 1 rosetta (our special homemade bread)

For the vino cotto sauce

  • 20 g brown sugar
  • 100 g wine (full-bodied)

For the anchovy sauce

  • 100 g anchovy fillets
  • 25 g extra virgin olive oil
  • 25 g seed oil
  • Pinch of pepper

For the ricotta mix

  • 50 g ricotta
  • 10 g lemon peel (grated)
  • Pinch of salt

For the octopus pieces

  • 100 g octopus
  • 100 g 00 flour
  • 35 g extra virgin olive oil
  • 35 g seed oil

For the sautéed chicory

  • 40 g chicory
  • 2 tbsp extra virgin olive oil
  • 1 clove of unpeeled garlic
  • 1 small chilli


  1. To make the vino cotto sauce, boil the wine until it is thick. Then let it cool.
  2. For the anchovy sauce, wash the anchovies and then mix them with evo oil, seed oil and pepper.
  3. To make the ricotta mix, stir the ricotta with a spoon, add the lemon peel and salt.
  4. To prepare the octopus, first cut it up into small pieces. Then dip them first into cold water and then into the flour. Put the octopus pieces into a sieve to remove excess flour. Fry the pieces in evo oil and seed oil (a mix of half and half) for 5-10 minutes. The oil temperature should be about 170F.
  5. For the chicory saltata, chop the chicory into small pieces and boil until tender. Put a little evo oil in a saucepan with the unpeeled garlic and chilli. When the garlic starts to sautee, add the chicory and a make the sandwich!
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