Grilled Octopus at D'Amore in East Harlem

EAST HARLEM (WABC) -- In East Harlem, most of the restaurants are a different variety of foods. The owner of D'Amore Wine Bar and Cafe took that risk last year. Rafaelle D'Amore has lived in Harlem for 7 years, so he is partial.

"Harlem is the place - where to live, where to be," Rafaelle says.

At D'Amore, there is plenty of wine served, but food is a big part of the experience - from salads to sandwiches, to pasta and one of the best sellers is the octopus. Chef Alex boils carrots, celery, lemon and herbs, plus several corks, which helps to tenderize that octopus. Then, one tentacle is grilled, and it is served with fried potatoes, onions and tomatoes. They then do balsamic vinaigrette with fried potatoes, onions and tomatoes.

The restaurant is very upscale, and also very community-oriented. Earlier this year, when East 116th Street was rocked by the fatal building explosion, Rafaelle was worried he would have to close, but instead, patrons came to support him and each other.

"The people they came to really help me out," Rafaelle adds.

GRILLED OCTOPUS RECIPE:

Ingredients for Boiling Octopus
2 stalks celery (chopped)
2 carrots (chopped)
1 onion (chopped)
2 sprigs thyme
2 sprigs rosemary
1 octopus
3 wine corks
1/4 cup white wine

Directions:
Fill large soup pot with water and bring to boil. Add all ingredients, return to boil and cook for about 2 hours.
Drain, and cut off tentacles. Set aside.

Ingredients for remainder of dish:
1 onions (sliced fine)
2 tomatoes (diced)
6 black olives (pitted)
1 TBSP Capers
2 Red bliss potatoes (boiled and quartered)
1 TSP Parsley (chopped)
2 Tbls Balsamic vinaigrette
Salt, pepper and olive oil.
1 (already cooked) tentacle

Directions: Sauteed the onions and tomatoes in olive oil for about 5-6 minutes. Add capers, a splash of white wine, olives and parsley. Cook another 3-4 minutes.

In another saute pan, fry the potatoes in olive oil.

On grill pan, heat olive oil. Salt and pepper the tentacle and place on the grill pan. Sear for several minutes, until nice char marks form.
Plate with potatoes, tomatoes, onions. Drizzle with balsamic vinaigrette.

RAFAELLE'S 7 FAVORITE INGREDIENTS TO COOK WITH:

At D'Amore, there is plenty of wine served, but food is a big part of the experience - from salads to sandwiches, to pasta and one of the best sellers is the octopus.