Dining Pix: Bread TriBeCa

Fabio Bano from Bread TriBeCa came by PIX studio to show us how to make Pan Roasted Baby Octopus with grape tomatoes, kalamata olives, new potatoes and fresh herbs in a special early edition Dining PIX.

Bread TriBeCa is a hip panini joint. They are located at 301 Church Street, New York, NY 10014. For more information, visit www.breadtribeca.com or call (212) 334-0200.

Don't miss out on this exclusive Dining PIX deal! For the price of only $25, diners will recieve a gift certificate worth $50! Supplies are limited. For more information on this and all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

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RECIPE, VIDEO AND PICTURE AFTER THE JUMP...

Pan Roasted Baby Octopus with grape tomatoes, kalamata olives, new potatoes and fresh herbs

Ingredients For First Phase
- 3 baby octopus (imported from Spain)
- 1 leek
- 1 carrot, peeled and sliced
- 1 lemon, cut in half
- 1 rib of celery, mirepoix
- 2 bay leaves
- 2 shallots, peeled and cut in half
- coarse sea salt
- kitchen twine
- 1 ounce extra virgin olive oil

Directions For Cooking the Octopus
1. Bring 5 quarts of water to a boil.
2. Make a bouquet garni with all the vegetables, all the herbs and the salt.
3. Beat the octopus to tenderize it.
4. Poach the octopus for about 1 hour at a very low heat.

Ingredients For Second Phase
- 8 new potatoes, white creamer, boiled
- 16 grape tomatoes, washed
- 12 kalamata olives, pitted
- 2 ounces grape seed oil
- 1 ounce mint leaves
- 2 ounce chives, chefonnade
- 2 ounces fresh oregano
- 2 ounces parsley leaves
- 1 young garlic clove
- Kosher salt
- coarsely ground black pepper
- chervil leaves
- 1 ounce lemon juice

Directions
1. Remove the octopus skin, head and tentacles tips, cut the octopus in two.
2. Evenly slice the potatoes
3. In a non stick saute pan, heat the grape seed oil. Saute the octopus, tomatoes and potatoes until they turn a golden-brown color. Leave the olives and the fresh herbs at the end.
4. Before planting, add all the herbs and olives and dress with lemon juice, salt and pepper.
5. Plate, garnish with chervil. Finish with extra virgin olive oil.