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

parsley

evo oil

lemon juice
salt

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 .

Le mie casarecce

Sometimes you do not have time but in need of good food, sometimes you do not have time but some friends are coming to dinner,  here's the recipe you are looking for.

I tried the combination of these ingredients and I love the fresh, crunchy, sweet, bitter and creamy taste of this recipe that is also very express and easy to prepare. You can serve warm or cold.

180 gr casarecce (serving 2)

6 sundried tomatoes

80 gr ricotta

1 bunch of rocket

chopped almonds

lemon zest

black pepper (possibly the seichuan pepper)

oil
salt

Put the rocket with water and ice in a bowl for 15 min and dry. Let the sundried tomatoes soak in warm water for 15 min until soft and drain. Brown the chopped almonds in a skillet. Mix in a bowl the ricotta with 2,3 tbs of pasta water.

When the pasta is ready, set a skillet over medium-high heat with the sundried tomato in pieces and a tbs of oil (a pinch of salt, If needed), add the pasta and the rocket and fold the ricotta in.

Garnish with the black pepper, the almonds and the lemon zest.



Insalata yummy

Sundried tomatoes: nothing to add, they are delicious!

When I was a child, I helped my granny to prepare them.

It was really tough because each tomato needed to be selected, washed, cut and dried before lying it on a big sheet with a cheesecloth outside for some sunny days.

This was a very time consuming and tiring procedure. Today the oven and the dehydrator make it easier but less poetic!

Try this combination of ingredients to have a yummy salad

mesclun (rocket, valerian, red chicory)

parmesan cheese shavings

almond flakes
sundried tomatoes

reduced or balsamic vinegar

extra-virgin olive oil

salt

Dress in a bowl the mesclun with evo oil and salt. Add the almond flakes, preferably oven roasted and the sundried tomatoes. Unless they are already preserved in olive oil, let them soak in warm water for 15 min until soft and drain.

Complete with the parmesan shaving and a reduced balsamic vinegar drizzle.

 

 

                              Have a nice weekend and see you on Monday for a touch of green!