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1
Bring a large pot of water with a lid to a boil over high heat.
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2
Place the octopus in a large bowl in the sink and rinse under running water until the water in the bowl is clear and the octopus skin feels clean, with no traces of grit.
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3
Transfer the octopus to a cutting board and cut the tentacles from the body, being sure to trim as closely to the body as possible for maximum yield.
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4
When the water is at a rolling boil, add the tentacles and give a gentle stir; the tentacles will curl up separately.
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5
Keep the heat on high and allow the pot to return to a gentle simmer; when this happens, place the lid on top, but slightly ajar.
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6
Cook the octopus in this manner, maintaining a simmer, for one hour.
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7
After one hour, turn the heat off, cover the pot securely with the lid, and let stand for one more hour.
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8
Carefully transfer the tentacles to a parchment lined sheet tray and put in the refrigerator for 3 hours or overnight to allow to set firm (this will help create nice slices).
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9
When chilled completely, slice the tentacles on a slight bias into about 1/2 - 3/4 inch thick coins.
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10
Set aside until ready to assemble dish.
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11
Slice the onion, celery and peeled carrot into 1/2 inch slices.
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12
Heat a 4 quart saucepot over medium heat and add 1 tablespoon olive oil; cook the sliced vegetables until slightly softened, about 4 minutes.
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13
Add the cannelloni beans, stir to coat with the oil, then cover by 3 inches with cold water.
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14
Allow the water to come up to a simmer and turn the heat down to maintain and bare simmer.
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15
Cook, stirring occasionally, until the beans are tender, about 20-40 minutes depending on the age and size of the bean.
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16
When the beans are almost done, season the liquid with salt to taste- not enough and the beans will be bland, too much and they will be salty.
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17
When tender, remove the beans from the heat and allow to cool to room temperature in the liquid, or transfer everything to a container and allow to cool in the refrigerator (note: the beans can be made several days ahead, refrigerated and strained when ready to cook).
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18
Heat a 2-3 quart saucepot, or double boiler, with 1 inch of water over medium heat.
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19
Find a metal bowl that will fit into the saucepot without touching the water and with only a few inches of overhang on the sides.
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20
Place the egg yolks and 2 tablespoons water in the bowl and whisk vigorously; once it has come to a simmer, place the bowl over the pot of water and continuously whisk.
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21
Cook until the yolks are thick and creamy and reach a temperature of 140 F, but be careful not to curdle them.
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22
Once consistency is achieved, add the cubes of butter one at a time; make sure the sauce stays warm to the touch or it will break.
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23
When all of the butter is added, season to taste with lemon juice and salt you now have a hollandaise sauce.
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24
Pass the sauce through a fine strainer and keep in a warm place: setting the container into a warm water bath on your stovetop is ideal.
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25
The sauce will hold for an hour.
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26
Bring a large pot of seasoned water to a boil over high heat.
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27
Coarsely chop 2 bunches of watercress and add, along with the spinach, to the boiling water and cook for 30 seconds.
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28
Strain the greens and immediately plunge into an ice water bath.
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29
When chilled, strain and squeeze the greens well.
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30
Place the greens in a blender with 3/4 cup olive oil and blend for about 30 seconds until smooth.
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31
Transfer this mixture to a bowl set over another bowl of ice and stir until cold; the oil will break and create a visually appealing sauce of green oil and thick watercress puree.
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32
Set aside until ready to compose the dish.
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33
Pick and wash the remaining two bunches of watercress.
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34
Wash and halve, or quarter depending on size, the cherry tomatoes.
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35
Remove the center rib from the mint leaves, cutting them in half lengthwise, then cut across the leaves to produce roughly square tiles of mint, about 1/4 inch square.
