![]() Wash and cut in half the new potatoes.Season to taste with condiments and add the sweet chilli sauce. After a few minutes the sauce will emulsify and thicken. Add the mustard and lemon juice, and whisk in the oil drip by drip until it is well blended. If making the mayonnaise by hand, place the egg yolk in a large bowl. ![]() Check regularly with a knife once you can easily cut through the flesh, strain the octopus and leave overnight in the fridge. It might need up to 90 minutes in simmering water before it is tender. ![]() Bring all the octopus ingredients to the boil in a large casserole dish, before adding the octopus. Cut off the head of the octopus, including the beak, and remove any innards.1 whole octopus (2kg – it will reduce in size once cooked).2 green chillies (or baby green peppers).Cooked properly not only is octopus nutritious, it is also amazing in taste and texture. People tend to shy away when it comes to cooking “the beast”, although it is extremely easy. This may seem like a lot of octopus when you are buying it, but octopus shrinks tremendously as it cooks.Octopus is not the cheapest of cephalopod molluscs but it is by far my favourite alternative to fish. ![]() I simply braised the octopus in my cast iron casserole for about 20 to 30 minutes with a little white wine and seasonings to obtain fork tenderness, then lightly broiled it to give it color. I was surprised to find that frozen octopus is actually easier to cook than it’s fresh cousin as it tenderizes much quicker. If it is cost prohibitive though, you can create a lower cost version (not as good but acceptable) by reducing regular balsamic vinegar on the stove top until it is thickened. Aged balsamic can be quite expensive but a little does go a long way. I made the salad once more using fresh cherry tomatoes and added a drizzle of aged balsamic vinegar and it was indeed a memorable salad I will be making often. I did follow the recipe exactly as it was written the first time I made this salad and it was indeed delicious and was pleased to find that the frozen octopus once cooked tasted exactly like it’s fresh version.Īlthough I loved the salad and found it to be a perfect dinner choice for our steamy hot summer days here in Umbria, I thought I’d prefer the crispness of fresh cherry tomatoes instead of the roasted ones the recipe called for. The recipe is a simple one as many great Italian recipes are, calling for cooked octopus, roasted cherry tomatoes, fresh peppery arugula, olive oil, salt and pepper. I found octopus of varying sizes but this recipe called for the large variety so I picked up two and headed home to create my salad. Never having cooked frozen octopus before, I was a little hesitant to try it, but I headed off to our local frozen food store to see what they had to offer. I recently came across a recipe in a special issue of the Italian version of La Cucina Italiana for a delicious looking octopus salad that really appealed to me.Īlthough I am a firm believer that “fresh is always best”, I decided to take the plunge and give frozen octopus a try since finding fresh octopus would be difficult and expensive here. We love octopus whether it is braised in tomato sauce and wine, grilled, or roasted but it is very difficult to find fresh octopus locally here in Umbria which is the only landlocked region in Italy.
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