MICHAEL DIACONO, who has read every novel ever written by the Sicilian writer Andrea Camilleri, featuring the fictional detective Montalbano, has come up with an inspired theme for this month's feature: food from the Montalbano novels. He has taken anything from a passing reference to a full description and brought these wonderful things to the table.

Photography: Alan Carville, Styling: Daphne Caruana Galizia using Zara Home accessories and tableware.  This appeared in the 5th April edition of  TASTE&FLAIR. 

 

Octopus alla carrettera

Serves 3 or 4

"I'm gonna make you 'pasta con le sarde', and 'purpi alla carrettera' for after that." Exquisite, but deadly. Montalbano gave her a hug.

The Terracotta Dog, Andrea Camilleri

You will need:

1kg octopus

4 cloves garlic, chopped

4 Maltese tomatoes, peeled and chopped

fresh parsley, chopped

12 black olives

30g pine nuts

sultanas

olive oil

1 tablespoon capers

salt and pepper

1) Boil the octopus for 45 minutes to an hour until tender, then leave to cool in the same water. Drain it when  cool, and cut it into smallish pieces.

2) Heat some olive oil in a pot and  add the garlic and parsley. Cook for a minute. Add the octopus and mix well. 

3) Now put in the tomatoes and olives  and add salt and pepper. Simmer for 10 minutes then add the nuts, sultanas and capers. Serve with toasted bread.

Did you miss our April edition of TASTE&FLAIR?  Contact Mariella Wirth on [email protected] to find out how you can get back copies.

Don't miss our next edition of TASTE&FLAIR out 3 MAY.  For advertising  opportunities contact Sean Ellul on [email protected]