mercoledì 27 novembre 2013

Insalata tiepida di polpo

If you think that cooking octopus is a tough and very long job, you are definitely wrong! 

600/800 gr octopus (serving 2)
white vinegar
evo oil
lemon juice

Dip the octopus into a large cooking pot of water and white winegar (400 gr water and 5, 6 Tbs white vinegar). Cover and cook with a weight on the lid for 50 min. The octopus must be very tender rather than chewy (try with a fork to see If it is well cooked)!

Cool down to room temperature in its own cooking water then cut into pieces (discarding the water) and season with salt and evo oil. Set a skillet over medium high heat and roast the octopus until warm. Sprinkle some lemon juice and parsley.

Serve with some rocket and oven roasted tomatoes .

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