Warm rosemary-flavoured potatoes served with seared octopus served with ginger, confit tomatoes and caper powder
Ingredients | Serves 4
Preparation method
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De-salt the capers, dry them and place them on a perforated tray at 70°C overnight. Once dry, blend them in a food processor until a powder is obtained. Store in a dry place.
Wash and clean the baby squid. In a sauce pan, put a mirepoix of celery, carrots and onion with water, white wine, salt, garlic and parsley and bring to the boil.
Cook the baby squid in the flavoured water for 5 minutes, then turn off the heat and leave the squid to soak in its own water for a further 20 minutes. Then drain and allow to cool.
Stew the potatoes in their skins, peel and mash them and dress them with extra virgin olive oil, salt and chopped rosemary.
Sauté the baby squid in a very hot frying-pan with oil, garlic and rosemary, then season with salt, pepper and a pinch of ginger.
Give the potatoes the desired shape and serve, lay the blanched baby squid on top, garnish with the semi-dried red and yellow cherry tomatoes and a sprinkling of caper powder
Prepared with ROBO products
Altre deliziose idee per te
8 hours + 30 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
