SARA MILLETTI in her blog L'Appetito vien leggendo surprises us again with this delicious recipe with octopus and potatoes, paired with our Prosecco DOC brut without added sulfites.
A plunge into the past among the flavors of a great classic of Italian cuisine: octopus on mashed potatoes, rosemary oil and kale chips. A mouth-watering main course where the bitter notes of the kale blend with the sweetness of the potatoes creating a riot of flavors and aromas! A combination created by Sara Milletti who in her blog "L'Appetito Vien Leggendo" tells us how to prepare it!
INGREDIENTS FOR 4 PEOPLE
- 1 800 g octopus
- 40 g of evo oil + q.b.
- 2 sprigs of rosemary
- freshly ground black pepper
- halls
for the mashed potatoes
- 550 g of potatoes
- 150 ml of water
- 1 clove of garlic
- evo oil
- fine salt
for the kale chips
- 150 g of kale leaves
- sesame seeds to taste
- evo oil
- freshly ground black pepper
- halls
PROCEDURE
- Begin the preparation of the octopus by cleaning it. Remove the mouth, scoop the guts out of the head and wash it under running water to remove any residual sand from the suckers. Boil water in a high-sided pot and immerse the octopus in it, holding it by the head 3-4 times in order to curl the tentacles well. Now transfer it to a steamer and cook it for about 60 minutes or until even it is tender (if you do not have a steamer, you can cook the octopus in boiling water, checking for doneness with the tines of a fork). Cut the octopus into pieces.
- Put 40 g of evo oil in a saucepan, add the rosemary and heat it without boiling it. Turn it off and remove the rosemary.
- To make black cabbage chips, wash the leaves and remove the tough central part. Cover a baking sheet with baking paper and lay the kale leaves on it. Brush with oil and season with salt, black pepper. Add sesame seeds as well. Bake in a hot oven at 180° for 9-10 minutes. Remove from oven and keep aside.
- Wash the potatoes and plunge them into a pot covering them with water. Bring to a boil and cook until they are soft and you can pierce them with a fork. Drain, peel and slice them. Place a small saucepan with 1 tablespoon of oil and 1 clove of garlic on the stove. Heat the oil, remove the garlic clove, and pour in the potatoes and water. Cook a few minutes, then whisk and add salt to taste. Keep warm.
- Heat a cast-iron grill and sear the octopus pieces 3 to 4 minutes per side. Season with salt and pepper.
- In a dish arrange the mashed potatoes, octopus pieces, and top with a drizzle of rosemary oil and kale chips. Serve.
And you, with which of our wines would you pair this recipe? We are waiting for you in the SOCIALS, tag us @lacantinapizzolato and use our official hashtag #pizzolatowine
