Name: Soppressata di Polpo (Octopus Terrine)
Yield: Makes 1 small terrine (serves 6 to 8)
Cuisine: Italian
Ingredients: 30 grams (2 tablespoons) capers, preferably salt-packed, soaked, rinsed, and drained; 250 milliliters (1 cup) extra-virgin olive oil; 30 milliliters (2 tablespoons) red wine vinegar; 95 milliliters (⅓ cup plus 1 tablespoon) red wine vinegar; 1 teaspoon Worcestershire sauce; 125 milliliters (½ cup) red wine vinegar; 2 sprigs fresh sage; 75 grams (3 ounces) carrot, cut into 5-centimeter (2-inch) pieces (½ cup); 3 cloves garlic; Coarse salt; 125 grams (¾ cup) pitted black Italian olives, such as taggiasca (a small Ligurian olive); Baby arugula, cleaned; 150 grams (5 ounces) red onion, cut into 5-centimeter (2-inch) pieces (⅔ cup); Olive oil; 150 grams (5 ounces) drained, whole, canned Italian plum tomatoes; 75 grams (3 ounces) celery, cut into 5-centimeter (2-inch) pieces (½ cup); ¼ lemon; Coarse salt and freshly ground black pepper; 60 grams (½ cup) finely chopped red onion; 3 grams (1 tablespoon) chopped fresh Italian parsley; Pinch of red pepper flakes; 50 grams (½ cup) thinly sliced red onion; 1 teaspoon hot pepper sauce

Soppressata di polpo is a simple way to prepare octopus, particularly for students who are new to it. The octopi are poached, then packed into a terrine mold with some of the poaching liquid. The gelatin in the octopus sets it into a silky-textured block; the terrine is cut into thin slices and served with a sauce of finely chopped black olives, tomatoes, capers, red onion, and parsley.

If necessary, the dressing may be made in the food processor, but students at The Internat