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This week we’re at Porsena, a charming, little Italian home cooking restaurant in the East Village. Porsena is known for its pastas. But I’m not here to talk about pasta. I’m here to talk about their olive oil poached baby octopus.

According to Chef Jenkins, it’s a signature item on her menu: A dish so focused on super tender texture that it takes some time to get right.

Every morning, 10 pounds of baby octopus are placed into a pan with garlic bulbs, onions, fennel tops, orange peel, celery and herbs, and generous amounts of olive oil. She gives that a few stirs then lets it poach on low heat in the oven to relax the tough octopus meat. After two hours, when the flavors have fully developed, the octopus is ready for searing.

Into a hot cast iron pan goes a nice portion of baby octopus with celery, chickpeas, orange slices, green olives and parsley -- one of her favorite flavor combinations. When the edges of the octopus are charred and crispy, it’s done. She finishes the dish with a drizzle of olive oil, a squeeze of lemon and parsley.

It’s a rich and bright bowl of octopus that speaks to the chef’s love of the Mediterranean. A dish you’d start your meal with - to get your appetite rolling - because you definitely can’t leave without trying the pasta.

Porsena is located at 21 East 7th Street between Second and Third Avenue.

For more dining recommendations, visit CHOW.com.