When you think of octopus with broccoli rabe, you might picture a humble dish from a seaside trattoria somewhere along the Italian coast. That’s exactly the vision that Stefania Chiaro and her husband Luca Cimmarotta brought to life when they opened Il Riccio in Cape May, New Jersey. What started as a dream to share their coastal Neapolitan heritage has turned into one of the most authentic Italian dining experiences on the Jersey Shore.
The couple hails from Capo Miseno, a charming coastal town near Naples where seafood is a way of life. “We eat a lot of seafood,” Stefania explains, and it was this passion for fresh, simple Italian cooking that inspired them to bring a slice of their hometown to Cape May. The result is a restaurant that feels less like a business and more like a love letter to the food, wine, and family traditions of southern Italy.
The Family Behind the Restaurant
Il Riccio, which means “the sea urchin” in Italian, is truly a family affair. Stefania and Luca pour their hearts into every dish, drawing inspiration from their Tuscan wine estate and their coastal roots. The restaurant operates as BYOB, which surprises many first-time visitors but speaks to the couple’s commitment to offering honest, unpretentious Italian cuisine.
“We try to be authentic,” Stefania notes, “but not too complicated. We want to be very, very simple.” That philosophy is evident in every plate that leaves the kitchen, especially in their celebrated octopus with broccoli rabe, a dish that transforms simple ingredients into something extraordinary through careful technique and respect for tradition.
Why This Dish Stands Out
While their signature dish is spaghetti Il Riccio, made with sea urchin (a delicacy in their coastal hometown), the current season calls for a different fan favorite. Enter the grilled octopus served atop a bed of sautéed broccoli rabe, finished with a drizzle of good olive oil and a squeeze of fresh lemon.
What sets this Italian seafood recipe apart from others is the couple’s clever trick for taming broccoli rabe’s natural bitterness: anchovy extract, known in Italy as colatura di alici. This ancient Roman-derived condiment adds an umami depth that transforms the greens without overpowering them.
The Complete Recipe: Charred Octopus with Broccoli Rabe
Recreating this restaurant-quality dish at home takes patience, but the results are well worth the effort. Below is a detailed breakdown of how to make this stunning Neapolitan-inspired meal.
Ingredients You’ll Need
For the Octopus:
- Baby octopus, cleaned (beaks and eyes removed)
- 1 lemon, halved
- 2-3 bay leaves
- Extra-virgin olive oil (100% Italian recommended)
- Salt and freshly cracked black pepper
For the Roasted Potatoes:
- Baby yellow or fingerling potatoes, halved and pre-broiled
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
For the Broccoli Rabe (Rapini):
- 1 bunch broccoli rabe, tough stems trimmed
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, thinly chopped
- Pinch of red pepper flakes (optional)
- Few drops of colatura di alici (anchovy extract)
Step 1: Tenderize the Octopus
Begin by filling a large pot with water, adding the lemon halves and bay leaves. Bring the water to a rolling boil. Here’s where a bit of kitchen magic happens: hold the baby octopus by the head and dip the tentacles into the boiling water for about three seconds. Repeat this dipping process three times. This technique, passed down through generations of Italian cooks, helps the tentacles curl beautifully.
After the third dip, submerge the whole octopus in the water, reduce the heat to a gentle simmer, and cook for approximately 30 minutes, or until the meat becomes fork-tender. Drain and let it cool slightly before proceeding.
Step 2: Pan-Roast the Potatoes
While the octopus cools, prepare the potatoes. Place a heavy-bottomed skillet, ideally cast iron, over medium-high heat. Add two tablespoons of extra-virgin olive oil and let it heat until it shimmers. Add your pre-broiled, halved potatoes to the pan, season with salt and pepper, and let them sit undisturbed for 3-4 minutes. This allows the cut side to develop a deeply golden, crispy crust. Gently flip and brown the other sides for another 2-3 minutes.
Step 3: Sauté the Broccoli Rabe
Blanch the broccoli rabe in a pot of salted boiling water for 2-3 minutes, then immediately plunge it into an ice bath to preserve that vibrant green color. Drain well and set aside.
In a large skillet, heat two tablespoons of extra-virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until fragrant (about one minute). Add the blanched broccoli rabe and sauté for 3-4 minutes. Here’s the secret step: finish with a few drops of colatura di alici to mellow the bitterness and add a savory complexity. Season with salt, then transfer to a serving platter.
Step 4: Char the Octopus
Preheat your grill to high, around 450-500°F. Pat the cooked octopus completely dry, as moisture is the enemy of a good char. Lightly coat the octopus in olive oil before placing it on the grill to prevent sticking and encourage browning.
Cook the octopus for just 2-3 minutes per side. You’re looking for the edges of the tentacles to curl and develop that beautiful, crispy, smoky char that makes this dish so memorable. Once off the grill, immediately dress it with extra-virgin olive oil, a squeeze of fresh lemon juice, salt, and pepper.
Step 5: Assemble and Serve
Plate the roasted potatoes first, then add a generous bed of the seasoned broccoli rabe, and finally crown the dish with the charred octopus tentacles. Serve hot with lemon wedges or, for an extra indulgent touch, a side of creamy lemon mayonnaise.
Pro Tips for Restaurant-Quality Results
Mastering this Mediterranean cooking classic at home is entirely achievable with a few insider tips. First, don’t skip the triple-dip technique when boiling the octopus. It’s the difference between rubbery and tender, between flat and elegantly curled tentacles.
Second, invest in good-quality colatura di alici. This golden liquid, made from aged anchovy fillets, is a staple in southern Italian kitchens and adds an unmistakable depth that ordinary anchovies can’t replicate. A little goes a long way, so use it sparingly.
Finally, the quality of your olive oil matters tremendously. The team at Il Riccio insists on 100% Italian extra-virgin olive oil, and so should you. Since the dish uses olive oil as a finishing element as much as a cooking fat, its flavor will shine through in every bite.
Pairing Suggestions for the Perfect Meal
Given the restaurant’s Tuscan wine connections, this dish pairs beautifully with a crisp Italian white. Look for a Vermentino or Falanghina, both of which have the acidity and minerality to complement the smoky octopus and slightly bitter greens. If you prefer red, a light Chianti or Frappato won’t overwhelm the delicate seafood.
Remember, Il Riccio is BYOB, which means you’re free to bring whatever bottle speaks to you. That’s part of the charm of this family-run establishment.
Bringing Italy Home
Recipes like this one remind us that great Italian cooking isn’t about fancy techniques or rare ingredients. It’s about quality components, time-honored methods, and a genuine love for sharing food with others. Whether you’re planning a special dinner party or simply want to elevate your weeknight cooking, this octopus with broccoli rabe recipe is a wonderful way to bring a taste of coastal Italy into your own kitchen.
So fire up the grill, embrace the process, and channel a little of Stefania and Luca’s Neapolitan spirit. The result is a dish that tells a story, one plate at a time.