Roasted octopus served with potatoes, Taggiasca olives, Porcini mushrooms, artichokes, broad beans, confit yellow cherry tomatoes and a rocket sauce
Ingredients | Serves 4
Preparation method
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In a saucepan, prepare a classic court bouillon with water, white wine, half a lemon, parsley stalks, celery, carrot, onion, garlic and a sprig of thyme. Add salt to taste. Bring to the boil.
Wash and clean the octopus and immerse it in the court bouillon and let it simmer for 20 minutes, then turn off the heat and let the octopus rest in its own liquid for approximately 45 to 60 minutes.
Blast chill the octopus to 3°C, clean and cut it into pieces.
Dress it with extra virgin olive oil, chopped parsley, garlic and lemon zest.Clean the broad beans.
Dice the boiled potatoes.
Drain the Taggiasca olives, the Gran Pezzi Porcini Trifolati mushroom sauce and the whole grilled artichokes from their preserving liquids. In a small skillet, heat the oil and the garlic and quickly sauté the Porcini mushrooms, olives, artichokes, potatoes and broad beans. When cooked, season with chopped thyme.
Roast the octopus on a red-hot grill or in a skillet.
Arrange the octopus on the serving platter, garnish with the vegetable marinade, semi-dried yellow cherry tomatoes and the Armonia di Rucola (Rocket sauce).
Prepared with ROBO products
Altre deliziose idee per te
30 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
