List of Ingredients
- 1 3/4 LB. of octopus
- 7 OZ. of melon
- 10 OZ. of Marsala wine
- Cornstarch
- Butter
- Dry white wine
- Extravirgin olive oil
- Salt
- Pepper
Method
Cover the octopus with unsalted cold water flavored with a splash of white wine, bring the water to a boil and cook about 30 minutes, then set aside to cool in the cooking liquid.
Pour the Marsala wine into a small pot and simmer on low heat until it reduces by half (this will take about 15 minutes). Add a pinch of cornstarch dissolved in a little water, stir for 1 minute to thicken the reduction and remove from the heat. Add a pat of butter and stir until it is melted (Marsala reduction).
Clean the zucchini and cut diagonally into chunks. Brown these for 5-6 minutes in a hot pan with a drizzle of oil, salt and pepper, on medium heat, covered, so the outside browns while the inside cooks.
Cut the melon into even wedges. Drain the octopus, cut it into large pieces and skewer these onto sticks, alternating with the zucchini and melon.
Sprinkle the skewers with the Marsala reduction and serve.