Charred Octopus with Peach, Arugula and Aged Balsamic

Ingredients

• 4 tablespoons aged balsamic vinegar (at least 8 years)
• 0.5 cup baby arugula 
• 0.5 small carrots peeled sliced
• 0.5 teaspoon ground pepper 
• 1 small celery stalks sliced
• 3  garlic clove cut in half
• 1  optional: lemon cut in half
• 2 pounds octopus legs separated
• 2 tablespoons olive oil 
• 0.5 small onion peeled quartered
• 2  parsley fresh italian
• 1  peaches pitted halved thinly sliced
• 3 ounce pancetta 
• 4 servings pepper black freshly ground fine
• 8 cups water 

Equipment

• frying pan
• knife
• pot
• grill
• cutting board

Directions

1. Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse.
2. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.
3. Remove the octopus from the braising liquid and drain well.
4. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes.
5. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.
6. Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach.
7. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice.
8. Serve immediately.
9. Reprinted with permission from Avec Ripert: A Culinary Journey with Eric Ripert by Eric Ripert with Angie Mosier and Soa Davies, (C) 2010 John Wiley & Sons, Inc.