OCTOPUS FLAVOURED WITH LUCE DI UVE PROSECCO GRAPPA SERVED WITH POTATO CREAM

Course: second

Difficulty: medium

Serves: 4

Time: 10′ prep + 1 h cooking

INGREDIENTS
1 Octopus
500 gr Potatoes
1 Chopped shallot
Extra virgin olive oil
Salt
Pepper
Vegetable stock

DIRECTIONS

Step 1

Boil a pot of water. Immerse the octopus, holding it by the head, three times until the tentacles curl. Cook for 20 minutes over high heat, then turn off the heat, cover with a lid and let it rest until the water is completely cold.

Step 2

Pour the extra virgin olive oil into a pan, cut the tentacles and cook them for about four minutes. When the pan is very hot, simmer with Luce di Uve Prosecco.

Step 3

Wash and cut the potatoes into thin slices. Put the chopped shallot in a pan with 3 tablespoons of oil, once golden, add the potatoes and cook for five minutes. Pour in the previously heated vegetable broth until the potato slices are covered.
When the potatoes are tender, add the pepper and salt. Blend with the hand blender.

Step 4

Serve by placing a little potato cream in the centre of the plates and place three warm octopus tentacles.

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