Tag: Octopus

Octopus salad and crispy croutons – Italian Cuisine

Ingredients for 4 people

1) Immerse the octopus in a pot with 2 l of cold water is white vinegar, bring to a boil and continue cooking for about 20 minutes; then remove from the heat, add salt and let it cool.

2) Drain the octopus from the cooking water, remove the skin and cut it into chunks; transfer them to a bowl, season with paprika, oregano, anchovy fillets into small pieces, Xeres vinegar and 6 tablespoons of oil.

3) Cut the bread into squares and toast them in a non-stick non-fat pan, until golden and crunchy. Add the bread to the seasoned octopus, stir, add the parsley and basil coarsely cut, i chili Peppers cut into rounds, salt, pepper and serve immediately.

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Pappardelle with octopus in red wine, pears, bread crumbs and pecorino – Italian Cuisine

Ingredients for 4 people

1) Rinse i baby octopus and cut the largest into pieces; then brown them in a saucepan with the garlic clove, the Bay leaves it's a drizzle of oil. Blend with the wine and bring to a light boil; simmer for 10 minutes, then add the fish soup and continue cooking over low heat for 30 minutes. Eliminate garlic and bay leaf.

2) Meanwhile, wash the pear, cut into small pieces and brown in a pan with 20 g of butter it's a pinch of salt; when it is soft, but still consistent, add it to the octopus off the heat and set aside.

3) Put the private bread in a blender crust, the butter remained, the pecorino cheese it's a pinch of pepper; operate the appliance for a few moments in order to obtain large irregular crumbs. Transfer the latter to a plate and toast them for a few moments under the grill.

4) Meanwhile, boil the pappardelle in plenty salt water, then drain when al dente and season with the baby octopus. Season with a pinch of chopped parsley, sprinkle with the toasted crumbs and serve.

Risotto with cream of potatoes and octopus – Italian Cuisine

First clean the octopus, put it in a large pot, cover it with plenty of water, add celery, carrot and onion cleaned, bring to a boil and cook for about 30 minutes.

In the meantime, peel the potatoes, wash them and cut them into cubes, then cover them with water and boil them for about 25-30 minutes (depending on the size of the cubes).

Once cooked, drain any extra water (they must not be too dry, so that it does not become too thick) and blend them with a blender.

Drain the octopus with a fork and let it cool.
Keep the cooking water and filter it: you will use it to cook the rice.

Cut it into pieces and brown it in a pan with plenty of oil.

In the meantime, toast the rice with a little butter, then blend with the wine, finally add the octopus cooking water a little at a time, until the rice is cooked.
stir in the potato cream and season with salt and pepper.

Finally add the octopus and chopped parsley, keeping some aside for decoration.

The potato and octopus cream risotto is ready: serve, decorate the dishes with the octopus and parsley set aside and serve.

Ingredients for 4 people

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Ingredients for 4 people

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