Ingredients
- 800 g octopus
- 200 g cherries
- 100 g white vinegar
- 1 pc cucumber
- laurel
- marjoram
- thyme
- balsamic vinegar
- sugar
- butter
- extra virgin olive oil
- salt
- butter
For the recipe of roasted octopus with sweet and sour dressing, clean the octopus and boil it (starting from cold water) with a bay leaf, for about 20 minutes from boiling. Then turn off the heat and let it cool in its water. Peel the cucumber, remove the seeds, cut it into very small cubes and collect them in a bowl. Add salt and let them drain for 30 minutes, then squeeze them. Bring the white vinegar to the boil and pour over the cucumbers. Let them flavor for 10-15 minutes. Melt 50 g of butter with 1 tablespoon of sugar and a pinch of salt for 2 minutes. Add the cherries and brown them, stirring for 30 seconds, add 3 tablespoons of balsamic vinegar, 1 ladle of water and cook for 1 minute. Remove half of the cherries, which you will keep whole, and cook the others for another 1 minute. Turn off, pitted the most cooked cherries and blend them with the cooking sauce, obtaining the dressing. Cut the octopus tentacles and roast them over a high heat with a film of oil, for 3-4 minutes, with marjoram and thyme. Serve them with the sour cucumber, the cherry dressing, the fruits kept aside. Complete to taste with fresh cherries and a few leaves of salad.
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