Roasted octopus with burrata cheese and sun-dried tomatoes
Rosted octopus with burrata and dried tomatoes is an inviting and spectacular second course, to be proposed for an important and refined dinner. These are tentacles of octopus boiled and sautéed in a pan, served with dried tomatoes and the tasty DELICIOUS BURRATA, characterized by the creamy filling based on cream and mozzarella frayed. The enveloping and delicate flavor of burrata forms a perfect combination with roasted octopus and dried tomatoes, enhancing their flavor. Everything is then garnished with a few basil leaves, recreating a truly unusual Caprese salad. I assure you that at the table you will make a great impression.
Ingredients
1 kg octopus (thawed or fresh)1 onion1 celery stalk1 carrot2 garlic cloves1 lemontufts of parsley1 glass white winesalt to tastepepper to tasteburrata (DELICIOUS)dried tomatoes to tastebasil to taste
Steps
Wash the octopus under running water by removing the eyes, the beak, the viscera (usually it is already gutted) and rinse the bag very well. To make fresh octopuses more tender, it is better to beat them a little with the meat mallet (it is not necessary for thawed octopuses). Clean onion, celery stalk, peel the carrots and wash everything. In a saucepan pour plenty of cold water. Place the octopus and add the lemon divided in half, parsley, pepper, carrots, celery, onion, crushed garlic and white wine. Make sure that the octopus is completely covered with water. Bring the water to a boil and calculate about 15 minutes of cooking from boiling. Cook the octopus with the aromas until, inserting the tines of a fork, this will not find resistance. The octopus at this point is tender and well cooked. Turn off the heat and let the octopus cool in the cooking water. Then drain the octopus, dry it coarsely with kitchen paper and, using scissors, separate the tentacles. At this point heat a non-stick plate and place the tentacles. Leave to brown evenly, so as to form a delicious crunchy crust. Serve the roasted octopus with sun-dried tomatoes and a DELICIOUS BRIBATA. Garnish with a few basil leaves. It will be enjoyable to cut the burrata in half and let the cream and the mozzarella frays drip on the rosted tentacles.
Rosted octopus with burrata and dried tomatoes is an inviting and spectacular second course, to be proposed for an important and refined dinner. These are tentacles of octopus boiled and sautéed in a pan, served with dried tomatoes and the tasty DELICIOUS BURRATA, characterized by the creamy filling based on cream and mozzarella frayed. The enveloping and delicate flavor of burrata forms a perfect combination with roasted octopus and dried tomatoes, enhancing their flavor. Everything is then garnished with a few basil leaves, recreating a truly unusual Caprese salad. I assure you that at the table you will make a great impression.
Ingredients
1 kg octopus (thawed or fresh)
1 onion
1 celery stalk
1 carrot
2 garlic cloves
1 lemon
tufts of parsley
1 glass white wine
salt to taste
pepper to taste
burrata (DELICIOUS)
dried tomatoes to taste
basil to taste
Steps
Wash the octopus under running water by removing the eyes, the beak, the viscera (usually it is already gutted) and rinse the bag very well. To make fresh octopuses more tender, it is better to beat them a little with the meat mallet (it is not necessary for thawed octopuses). Clean onion, celery stalk, peel the carrots and wash everything. In a saucepan pour plenty of cold water. Place the octopus and add the lemon divided in half, parsley, pepper, carrots, celery, onion, crushed garlic and white wine. Make sure that the octopus is completely covered with water. Bring the water to a boil and calculate about 15 minutes of cooking from boiling. Cook the octopus with the aromas until, inserting the tines of a fork, this will not find resistance. The octopus at this point is tender and well cooked. Turn off the heat and let the octopus cool in the cooking water. Then drain the octopus, dry it coarsely with kitchen paper and, using scissors, separate the tentacles. At this point heat a non-stick plate and place the tentacles. Leave to brown evenly, so as to form a delicious crunchy crust. Serve the roasted octopus with sun-dried tomatoes and a DELICIOUS BRIBATA. Garnish with a few basil leaves. It will be enjoyable to cut the burrata in half and let the cream and the mozzarella frays drip on the rosted tentacles.
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