Tag: Octopus

Octopus recipe in red wine with its mayonnaise – Italian Cuisine

Octopus recipe in red wine with its mayonnaise


Ingredients

  • 1 Kg octopus
  • 400 g red wine
  • 150 g red onion
  • 1 pc clove of garlic
  • laurel
  • lemon
  • extra virgin olive oil
  • seed oil
  • salt

For the recipe of red wine octopus with its mayonnaise, clean the onion and cut it into thin slices. Brown it gently for 7-8 minutes in a large saucepan with a drizzle of oil, along with the peeled and peeled clove of garlic (the greenish shoot that can be found inside). Meanwhile clean the octopus: separate the body from the tentacles (you will cook them together); eliminate the eyes and the horny beak that is found at the base of the tentacles. Add the octopus in the casserole with the onion, raise the heat, add salt and cook for 2 minutes. Wet with red wine, perfume with 1 bay leaf, cover with lid and cook over moderate heat for about 1 hour and 15 minutes. Turn off and let the octopus cool in its cooking liquid.
Finally filter the liquid with a sieve and weigh 100 g. Pour them into a cylindrical container, add
flush 250 g of seed oil with an immersion mixer, until you get a mayonnaise. Complete it by adding the juice of half a lemon. Serve the octopus with its mayonnaise, accompanying it with seasonal salad.

Recipe Octopus and papaya poke – Italian Cuisine

Recipe Octopus and papaya poke


Ingredients

  • 1 pc octopus
  • 100 g rice for sushi
  • 1 pc carrot
  • 1 pcs of celery stalk
  • 1 pc papaya
  • 1 pcs files
  • 1 pc lemon
  • 1 pc orange
  • half onion
  • star anise
  • fresh dill
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe for octopus and papaya poke, rinse the rice under cold running water. Put it in a saucepan with cold water, light the fire and when it comes to a boil, lower to a minimum and cover with a lid. When the rice has absorbed the water, put it to cool in a bowl.
For the octopus: Wash the octopus well, separate the head from the tentacles. Extract the tooth, cut the head in half and remove the eyes. Steam with carrot, celery, onion, three stars of anise, a few grains of black pepper. After about 40 minutes turn off and let cool. Cut it into small pieces.
To make the dish: Peel and seed a ripe papaya and cut the pulp into cubes. Prepare the citronnette by squeezing the citrus fruits. Add 4 tablespoons of oil and a pinch of salt. Mix the papaya with the octopus and season with half of the citronnette and the dill. Season the rice with the remaining citronnette, place the seafood salad on top and serve immediately.

The octopus boiled in Palermo – Italian Cuisine

The octopus boiled in Palermo


It is one of the Palermo street food cult foods. If you are planning a trip to the Sicilian capital, take a walk along the seafront of the list of things to do Mondello to try the boiled octopus (purpu vugghiutu in dialect). In the fifties it was sold in the stalls of the seaside village and was cooked in huge pots, after being vigorously beaten on the rocks by the sea. Many will still remember the famous commercial with Monica Bellucci, made in the 1990s by director Tornatore for Dolce & Gabbana. The octopus was then pulled out of the pot with a fork and cut into pieces only when it had to be consumed. Today there are no more purpari but it is possible to taste this specialty in the restaurants of the square of Mondello, the Palermo's favorite beach, or in historic city markets.

Restaurant The corner of Mondello

A family with the sea inside, specialized in the art of octopus fishing. "My grandfather was one specchiarolo, from the boat he immersed the trunk in the water resting it on a large mirror to identify the octopuses and in this way he gave the directives to the fishermen on the maneuvers to be carried out ”. Speaking is the young chef (27 years old) Gaspare Giammanco of the trattoria L’angolo di Mondello that will celebrate a year of activity on May 16th. The dishes offered are those of the Sicilian maritime tradition. In the dining room the direction is entrusted to father Franco, thanks to his long experience in the restaurant world. The support of mother Patrizia Caruso, also of a historic local family, is fundamental. A passion, the one for fishing that involved Salvatore, the eldest son of the couple, from an early age who, after taking over "Provvidenza", the maternal grandfather's fishing boat, delights in fishing in the crystal clear waters of the Gulf of Mondello, squids, snappers and other delicacies that end up in his brother's kitchen. The restaurant is intimate and welcoming, decorated with the colors of white and blue. In summer, passing patrons can taste alone 6 € the boiled octopus to eat standing – as the purpari street food tradition wants – in the colorful ceramic dishes placed on an external counter.

Octopus boiled recipe from Palermo

Ingredients

Fresh octopus
2/3 lemons
Fresh parsley
Extra virgin olive oil
salt

Method

Wash the octopus well and put it in a pan with water. Add salt and bring to the boil. The octopus will be ready as soon as it becomes tender (check with a fork). The larger the octopus the longer the cooking time will be. Drain and place the octopus on a kitchen cutting board. Allow the tentacles to cool and cut well. Open the head in half, depriving it of the stomach and inedible parts. Season the octopus with oil, lemon juice and parsley. Serve in small pieces on a serving dish and garnish with lemon wedges and parsley tufts.

The advice of the sommelier

Excellent matching with the inzolia, native variety particularly widespread in western Sicily. It is a wine with a young character, characterized by a pronounced fragrance and freshness, thanks to its slender aromas and its minerality, which goes well with the sweet tendency of boiled octopus.

Where to eat the octopus from Palermo

The corner of Mondello
Via Mondello 15, Palermo
Tel. 091 6377921 – cell. 329 7010383

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