Ingredients for Giardiniera
- 500 g multicolored carrots
- 500 g white wine
- 400 g white wine vinegar
- salt
Ingredients for Octopus
- 800 g octopus
- 300 g a broccoli
- extra virgin olive oil
- lemon
- salt
- pepper
For the recipe for browned octopus and homemade gardener, boil the vinegar with the wine, 100 g of water and 15 g of salt. Clean the carrots and cut them into 5 cm pieces. Pour the liquid into glass jars and immerse the carrots, keeping them separate by color. Close the jars and let stand for 15 days.
Boil the octopus, starting from cold water, for about 50 minutes after boiling. At the end, turn off the heat and let it cool in its water. Cut the stem of the broccoli, decorticate it and cut it into thin sticks; season them with a drizzle of oil, salt
and lemon juice and let them rest. Boil the rest of the broccoli for
5 minutes, in boiling water, then blend it, obtaining a consistent puree.
Drain the octopus, clean it of excess cuticle and cut it into small pieces; brown them in a pan with a drizzle of oil, salt and pepper, turning them continuously. Cut the carrots, now ready, into a match.
Arrange the gardener and the broccoli sticks on the plates, place the browned octopus on top and complete with tufts of broccoli puree.
This recipe has already been read 181 times!