Cooked by Luciana-style Chef Angelo Carannante
To make 12 gyoza
2 cups water
¼ cup extra virgin olive oil
2 ¼ cups Italian organic o flour, sifted
1 cup tapioca flour, sifted
A pinch of salt
Ingredients for the filling
1 octopus weighing 1- ½ lbs.
3 tablespoons of extra virgin olive oil
1 clove of garlic, coarsely cut up
3 salted anchovies, cut up
1-1/2 tablespoons salt-packed capers, rinsed
12-15 brined, pitted, black olives (such as Kalamata, Gaeta, etc.)
2 ½ tablespoons finely chopped parsley
1 cup white wine
3 cups fresh cherry tomatoes, halved
1 tablespoon of tomato paste
Mild tasting oil such as sunflower, canola, etc., for frying the gyoza
Combine the water and oil in a saucepan and bring it to the boil.
Meanwhile, combine the organic flours and salt in a bowl. Once the oil and water have boiled, pour it over the organic flours. Mix, taking care not to burn your hands—a big spoon is good for mixing at this stage. When it is smooth, and cool enough to work with, place the dough on a work surface, and knead it until it is even smoother; set aside, covered, to rest while you prepare the filling.
Carefully wash the octopus and cut it into pieces. Sauté the clove of garlic, anchovies, capers, olives and parsley for a few minutes in extra virgin olive oil for a few minutes. When the garlic is golden, add the octopus pieces and sauté for 5 minutes, then add the white wine and cooking over medium high let it evaporate. When the wine has evaporated, add the tomatoes and the tomato paste and cook for about ten minutes. Remove from heat and leave it to cool. When cool enough to handle, using a sharp knife, cut the octopus into very small pieces then return it to the sauce to make the gyoza filling.
To make the gyoza
Roll the gyoza dough about a rolling pin and roll it out to 1/8-1/4 inch thick then using a glass or a cookie cutter, cut it into round discs; alternatively, you can divide the dough up into 12 balls, and roll each one out to a thickness of about 1/8-1/4.
Place a spoonful of the octopus mixture into the center, then fold the dough over to form a crescent; leave a border at the end, and seal by pressing down/pinching with your fingers.
Heat the oil, and when ready, fry several gyoza at a time until golden brown, turning as they need it.
Serve hot.
Enjoy to Angelo Carannante!
With a Michelin star since 2019, Angelo was born with a passion for cooking. Son of a fishing family, he has a strong relationship with the sea and the area where he comes from: the Campi Flegrei.
He trained with chef Giuseppe Daddio which meant he has worked in many famous restaurants.
Then he worked as a sous chef with the pluri-Michelin starred chef Paolo Barrale and for some years at the Grand Hotel Excelsior Vittoria in Sorrento as sous chef of chef Luigi Tramontano.
In 2016 he opened Caracol in the Campi Flegrei, finally returning to work in the place where he was born and where he earnt his Michelin Star three years later.
