Tag: Octopus

calamarata with octopus and potato cream, a first course to try – Italian cuisine reinvented by Gordon Ramsay

calamarata with octopus and potato cream, a first course to try



There calamarata with crunchy octopus and potato cream it’s a creamy first course and with a strong flavor that conquers at the first taste. With few but genuine ingredients, this recipe stands out for its simple yet extraordinarily tasty preparation, where crunchiness and softness show how it is often the simplest elements that give the most satisfying culinary experiences.



Octopus salad, with the recipe that is also good for the sea – Italian cuisine reinvented by Gordon Ramsay


Ideas for dinner? A’octopus salad: tasty, easy, in one bite it reminds you of summer and that’s a lot greet. Octopus is a source of noble proteins, which contain all the essential amino acids, is particularly poor in fat, like all molluscs, is rich in vitamins of groups B and D and, last but not least, in minerals. After all, we now know: fish is good for you, it is a perfect ingredient to eat at least two or three times a week. But – as with all the other foods we put on our table – we should learn to choose it carefully too to the way it is fished. Aggressive fishing methods, and overfishing, put the already compromised ecosystem of our seas and also related industries given that 600 million people are employed in the fishing sector. If you fish too much and badly, the already scarce fish risks becoming even scarcer. In reverse, Sustainably managed fisheries are more productive in the long term.

Octopus salad (and other recipes)

How do we know how the fish we eat is caught? Our trusted fishmonger can tell us this and some certifications attest to it, easily recognizable by the stickers. Like the blue one from MSC Marine Stewardship Council, an international non-profit organization that promotes sustainable fishing. To remind us how important it is to know what we eat, for our health and that of the planet, MSC has also just launched a new recipe book entirely dedicated to fish with Smartfoodsthe program in nutrition sciences and communication of theEuropean Institute of Oncology of Milan (IEO).

Healthy and sustainable fish

Is called Good for you, good for the oceanAnd downloadable for free (on www.msc.org) and the octopus salad is one of the nine recipes available. They are all recipes healthy, light and very simple, think of it as an invitation to make us vary by combining the fisha great protagonist of the Mediterranean diet for its precious nutritional properties, with others healthy ingredients: from wholemeal pasta with prawns to roasted cabbage with cod, for example. Ideas to experiment, vary, realize once again that the best diet for us is also the best for the planet. Because, as Lucilla Titta, IEO Smartfood coordinator, underlined: «Choosing a healthy diet, with sustainable quantities of raw materials from which you can draw, is the starting point for protecting the environment, as well as yourself.

The octopus salad recipe

Ingredients

  • 600 g of octopus
  • 1 bay leaf
  • 1 stalk of celery
  • 200 g of cherry tomatoes cut into quarters
  • ½ tablespoon per serving of pitted black olives
  • 1 handful of finely chopped parsley
  • 1 tablespoon extra virgin olive oil
  • pepper
  • wholemeal bread for serving

Method

  1. Place the bay leaf and the octopus in a large pan filled with cold water, bring it to the boil and then cook it slowly for about 30 minutes.
  2. Turn off the heat and leave to cool for 30 minutes in the water to make the octopus more tender.
  3. Clean the tentacles a little roughly and cut them into small pieces.
  4. Place them in a bowl and add the finely chopped celery, tomatoes, olives and
    parsley.
  5. Season with oil and pepper and mix well to flavor all the ingredients.
  6. Serve the salad on a serving plate with a nice slice of toasted wholemeal bread.

Other articles from La Cucina Italiana that might interest you:

Pappardelle octopus, mussels and clams

Octopus broth for the Befana: 5 addresses in Naples and recipe – Italian cuisine reinvented by Gordon Ramsay


1. To Marenaro’s daughter

Via Foria, 180/182. Tel. +39081440827
If the restaurant was born with octopus broth, in the times of Papucc ‘o Marenaro, when in 1943 it began selling o’ bror e’ purp in cups in the Porta Capuana area, today the restaurant has become a place with demands for refinement beyond measure. But the octopus broth here remains a delicacy, as does the mussel soup.

2. Raffaele ‘O Mericano kiosk

Via Foria. Cell. 333 834 0932
On the side of the long street in the historic center of Naples, there is this small kiosk run by Raffaele ‘o mericano. Protagonist in plain sight is the steaming pot where boils or bror e’ purp with ranfetelle (octopus tentacles). Hot and tasty and even with a spicy touch.

3. Pescheria Addo’ Figlio and Carlucciello

Via Cesare Rosaroll, 140. Tel. 0810335053
Fishmongers with kitchens are now in fashion, and this is one of the most basic and authentic ones in the city. Here you can eat fried foods and an exquisite octopus broth.

4. Cca’ is to Luciano’s daughter

Piazza Enrico de Nicola, 38. Tel. 081293302
For some customers, the ones to try are the Luciana-style octopus and the mussel soup. Try asking for the octopus broth too, and it will be given to you. Hoping that there is, because, alas, it is not in great demand.

5. He’s ready ‘or he’ll eat

Via Cesare Rosaroll, 65. Tel. 0810098833
Homemade cuisine includes meat and fish based dishes, but they are fried and, as we read, octopus with salad, octopus “co russ” (i.e. spicy) and, on request, bror e’ purp.

The counter of the Pescheria Addo’ Figlio e Carlucciello (photo @FaceBook).

The octopus broth recipe

In addition to the original recipe that we share below, there is someone who also serves octopus sauce as a soup, with slices of toasted or fried homemade bread and enriched with some mussels.

O’ bror e’ purp

Ingredients

  • 2 kg of octopus
  • 500 ml of water
  • salt
  • freshly ground black pepper
  • 1 bunch of parsley

Method

  1. Clean the octopus and pour the water into a saucepan, with a pinch of salt, plenty of freshly ground black pepper and the coarsely chopped parsley. Bring to the boil.
  2. Holding the octopus by the head, immerse the tentacles in the water for a few seconds, repeating the operation at least 3 times.
  3. Completely immerse the octopus in the water and cook it for about 50 minutes.
  4. Leave the octopus in its cooking water for about 5 minutes and pour the octopus cooking water into the cups. Try adding the octopus tentacles into pieces so it’s tastier.

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