Silva Annovazzi

THE CHALLENGE: Cooking the octopus with green salsa and boiled vegetables in tomato water.

Silva has extensive experience in corporate governance regulations and measures relating to anti-money laundering, as well as data protection and anti-corruption programs, with reference to American and British jurisdictions. She graduated in Law in 1997, and then took a master’s degree at LL.M. Boston University School of Law in 1999 and finally a Renato Treves International Doctorate in Law and Society in 2009.  She’s been a member of the Milan bar since 2003.

Take an octopus of about 1 kg, rub it with salt, wash it, and prepare a quart of bouillon with 5 liters of water, 25 grams of salt, 20 grams of celery and bring to the boil. Add the octopus and boil for about 2 hours. Once done, cool it down in the same liquid. Then drain and keep it in the fridge for a couple of hours to keep the skin in place. For the green salsa, chop 30 grams celery, 10 grams onion, 20 grams zucchini, 20 grams carrots, 2 grams parsley. Add 30 grams of extra virgin olive oil, 3 grams of white wine vinegar, 5 grams of desalted capers. Whisk with an electric mixer and add salt to taste. Dice 50 grams zucchini, 50 grams carrots, 50 grams green beans, 50 grams celery and boil in a liter of water with 7 grams of salt. Stew the vegetables until “al dente.” Drain them and cool in the fridge to halt the cooking. For the tomato water whip 100 grams of tomato with 2 spoons of water, a pinch of salt and 10 grams of extra virgin olive oil. Place the green sauce at the bottom, add the boiled vegetables, tomato water and finish with an octopus tentacle and a bread croutons on top.

Published in the hard-copy of Work Style Magazine, Fall 2014