20 minutes of pressure cooker and the octopus is ready: super soft and without wasting time or energy! The kitchen becomes smart thanks to the recipes of La Cucina Italiana for Edison
Good and healthy ingredients, cooked with love – but without wasting time, raw materials, energy. Here is what it means for us to cook well and in an ethical way. At La Cucina Italiana for 90 years we have been doing this inspired by tradition, experimenting with new cooking techniques and new flavors. We work respecting the environment, food and health and with this recipe we do it alongside Edison, who has been creating energy for over 135 years, and aims to explain how to consume less and better. With a small gesture you can really change the world, every day.
Ingredients for 6 people
200 g of octopus
50 g parsley
20 g of mint
20 g pitted black olives
For the octopus
Clean the octopus by removing the beak and the eyes, then turn the head upside down to remove the sand residues. Fill the pressure cooker with water and dip the clean octopus in it and close it. When the pot starts to whistle count 20 minutes.
Once the cooking time is over, open the pan and allow it to open, but leave the octopus immersed for at least another 10 minutes.
Cut the octopus into small pieces and sauté in a pan over high heat with a little oil until it becomes crisp.
For the avocado
Take the ripe avocado, cut it in half and remove the stone.
Take half of the lawyer, cut it and season with lemon, oil, salt and pepper. Then whisk it and place the cream in the fridge well covered with plastic wrap.
Cut the other half into thin slices and season with lemon, oil, salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
Chop the parsley and mint very finely.
Put a spoonful of avocado cream on the plate, place a few pieces of octopus on top, sprinkle with chopped parsley and spices. Next, arrange the avocado slices and finish the dish with half-cut Taggiasca olives. Serve immediately with a drizzle of oil and grated lemon rind at the time.