It’s one of the recipes that I love to prepare during the summer. The prince of this dish is the octopus! I suggest you to follow a few little tricks so that the meat doesn’t become too chewy. For example, you could freeze the octopus the day before and prepare it the next day. Also you don’t have to cook it too much to avoid the hardening of the fibers and finally when you have cooked octopus in hot water, you should dip it in water and ice to block its cooking. You could make a broad bean or pea puree if you don’t like potatoes. The accompanying sauce is a must! It gives more flavor to a super tasty dish!
Serves: 4
For the octopus:
- 4 octopuses of 120 gr each
- 80 grams carrots
- 40 grams white onion
- Celery leaves
- Black peppercorns to taste (optional)
- Extra virgin olive oil
Method
Peel carrots and onion, dip them in a pan full of water, then add the celery leaves and pepper. Bring to a boil. Meanwhile clean the octopus by removing the eyes and beak with a small knife; finally turn the head and empty it. Rinse well. When the water boils, immerse only the tentacles, leave a few seconds, raise the octopus and dip it again. Proceed in this way for about 3-4 times. In this way the tentacles become curly! After dip octopuses inside in water and cook for about 15-20 minutes. Remove from the pan and immerse in a bowl containing water and ice. Leave a few seconds, drain and set aside. Fry tentacles in a non-stick pan or in a cast-iron plate for a few seconds over high heat, sprinkle with a bit of parsley sauce.
For the parsley sauce:
- Parsley leaves
- Extra virgin olive oil
- ½ peeled garlic clove
Method
Wash the parsley and remove the stems. Chop the leaves and garlic on a cutting board with a knife. When the leaves are finely chopped, put everything into a glass and pour plenty of oil. Stir and leave to rest for about two hours.
For the mashed potatoes:
- 400 grams yellow-paste potatoes
- 1 knob of butter
- Fresh milk to taste
- 35 grams grated Parmigiano Reggiano
- Nutmeg to taste
- Salt
Method
Cook the potatoes in plenty of lightly salted water until they are tender. Drain and peel them. Mash them with the special tool and after pour the puree into a saucepan; add a little milk and butter season with salt and grated nutmeg. Cook over low heat for a few seconds, stirring constantly with a whisk and finally add the grated cheese. When it has melted, remove from the heat.
For confit tomatoes:
- 16 datterini tomatoes
- Caster sugar to taste
- Salt
- Extra virgin olive oil
- Basil leaves
Method
Wash the tomatoes but don’t remove the stalk because it could be a decoration for your dish. Dry them, line a baking sheet with baking paper and place the tomatoes. Pour oil and season with salt. Add a little sugar and basil leaves. Bake at 150° Celsius degrees for about 1 hour.
Plating
Lay a metal ring on a flat plate. Pour into it some spoonfuls of mashed potatoes and level well. Remove the ring and place tentacles, tomatoes and finally season with the parsley sauce. Decorate with basil leaves and serve.