This Sunday was the most beautiful day! The sun was shining and all the children came to lunch! (except for Birri who lives in San Francisco, we miss you Birri!!!)

The menu was:
• insalata di polipo con patate
• scampi alla griglia
• finocchio alla griglia con acciughe bianche
• insalata di cavolo e carote

• clean 5 medium octopuses, by cutting off the heads and eyes then taking the inside of the head out
• in a sauce pan, cover the octopus with water, add
• 2 tablespoons of vinegar
• a few fennel stalks
• 2 chilies
• bring to a gentle boil and cook for about 20 min
• allow to cool in the water
• boil 3 medium waxy potatoes, when cooked, cut them into cubes

• detach the legs of the octopus and remove the ‘beak’
• cut the head into long strips
• mix the octopus, potatoes, chopped Italian parsley
• season with salt and pepper
• add about 1/2 cup of olive oil

the scampi,
• take your scissors and cut the underneath, soft part of the tale
• remove the thin membrane

mix some
• butter
• crushed garlic
• Italian parsley and spread it on the tails, before putting them under the grill
• you can also just use olive oil and salt instead
• grill under medium heat for about 2-3 minutes
• it is important not to over cook the scampi, better to under cook them!
• as soon as they turn opaque, they are ready

If you can find young, small fennel that would be great, as it will be very tender cooked this way

• cut the fennel in half
• grill it on a hot griddle
• or if you do not have one, put them in the oven, until they start to colour
• put them on a serving dish

• add olive oil, salt and pepper
• put a white anchovy on every fennel

• add chopped Italian parsley and some of the green fronds of the fennel