di Daniela


(for 4 people)


  • 1 kg of Moscardini octopus
  • 200 g of chickpeas
  • 400 g of cherry tomatoes
  • 1 bay leaf
  • 3 tablespoons of granulated sugar
  • Extra virgin olive oil
  • salt


  • 1/2 bio lemon
  • 1 bunch of mixed aromatic herbs (parsley, basil and thyme)
  • 1/2 teaspoon of cumin seeds
  • 2 cardamom seeds
  • 1 fresh chilli
  • 1 clove of garlic
  • Extra virgin olive oil
  • black pepper
  • salt


  1. Prepare the tomato confit in advance, by washing them and cutting the tomatoes in half before spreading them out on a baking tray with the cut half facing upwards. Sprinkle sugar and salt over them, add a drizzle of oil and cook for 2-3 hours at 100°. Let them cool inside the oven.
  2. The evening before, soak the chickpeas in water. The following morning, rinse them under running water before putting them into a pan with 1 litre of water and the bay leaf. Remember not to add any salt. Bring to the boil, then simmer until the chickpeas are cooked. This will take around 1 hour.
  3. Clean the Moscardini octopus: remove the eyes and beak, turn the sack inside out like a sock and wash out any left over sand. Immerse in boiling water until tender. This will take around 20 minutes, but cooking time depends on the size of the oc-topuses and should therefore be adjusted accordingly. Once cooked, drain and al-low to cool before cutting into small pieces.
  4. Once all the ingredients have cooled, it’s time to prepare the salad. Mix the chick-peas, the chopped Moscardini octopus pieces, tomato confit, garlic, parsley, thyme and basil and the finely chopped chilli pepper. Pour over oil, lemon juice, the cum-in seeds, cardamom, salt and pepper. Before serving the salad, let it sit in the fridge for at least 2 hours. Better yet, prepare it the day before so all the flavours are soaked up and the salad has a chance to marinate.

During the summer, I like serving one-of-a-kind, fresh dishes.

Moscardini or musky octo-pus salad with chickpeas is the perfect example of a dish happily combining the sea with the land. A refreshing, healthy and full-bodied dish, boasting bright colours and fragrant scents, thanks to spices and aromatic herbs.

I love using them when I cook, especially in the summer months when I find them green and luscious, waiting to be collected. They allow the full potential of the food’s flavour to come through without needing to add salt and I enjoy roughly breaking every leaf with my hands, releasing all of the wonderful aromas.


Author and Photographer of:

I’m born and grew up in Piedmont, between the Monferrato hills, where I still live today following my personal way of life. Cookery means family for me: every object, every ingredient must have its own story and its importance. Every single cookery act is a love act towards people we love.
I like to communicate with pictures. I believe in photography as the best way to increase the envision of a plate.