Octopus on the griddle with chestnut puree
4 people
60 min
Medium difficulty
Wine pairing
Schiava Alto Adige DOC
Details
Wine pairing
Schiava Alto Adige DOC
Sea and Mountains. Indeed, a recipe rich in Mediterranean flavors of sea and mountain could be excellently accompanied by a light red like Schiava wine, whose lightness but also personality allows one to enjoy the dish throughout the year.
How to cook it
Padella 120 minuti
Padella 120 minuti
The protagonist
Ingredients
- 1 pack of Arbi Octopus 500g
- 500g of chestnuts
- 10 date tomatoes
- taggiasca olives
- extra virgin olive oil
- sugar to taste
- salt to taste
- pepper to taste
- vegetable stock (carrot, celery and onion)
Preparation
Method:
- Prepare a vegetable stock with carrot, celery and onion, and cook the octopus in it for about 25 minutes. Meanwhile, boil the chestnuts for about 15 minutes.
- While octopus and chestnuts are cooking, put the date tomatoes into boiling water and blanch for about 1 minute, then peel with a small knife. Cut into quarters and remove the core and seeds, leaving only the outer pulp. Add salt, sugar and oil, arrange tomatoes- on a baking sheet lined with parchment paper, and bake at 200°C (400°F). When they begin to brown, remove from the oven.
- Peel the chestnuts and puree them in a food processor, adding a few tablespoons of the octopus cooking liquid to obtain a smooth, velvety cream. Season with salt and pepper. Lastly, roast the whole boiled octopus in a non-stick pan, ensuring it is browned on all sides. Pit the olives and slice into small pieces.
Presentation
- Pour the hot chestnut puree (reheat if necessary) into a bowl, arrange the grilled whole octopus on top, and garnish with the caramelised tomatoes and olive flakes. Season with salt, pepper and a drizzle of olive oil.