Curled octopus in tecia with polenta with arugula pesto

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Livello MASTERY
105 min
654 Views
 
Livello MASTERY
0 Persone
105 min
INGREDIENTI: per 0 persone
  • 1 ½ lb baby octopuses
  • 5 oz red wine
  • 1 ¾ oz garlic
  • 3 ½ oz parsley
  • 2 anchovies
  • 5 oz extra virgin olive oil
  • salt and pepper to taste
  • 5 oz fish broth
  • 1 lb polenta
Preparation

Step 1

Carefully wash the curled octopus, remove the mouth and the sac. In a pan with oil lightly fry the anchovies, add garlic and chopped parsley. Finally add the curled octopus, and fry lightly on high heat.

Step 2

Add wine, evaporate and add 150 g fish broth. Season with salt and pepper, cook the octopus on moderate heat but leave the lid on the saucepan.
In the meantime prepare a fine mix of chopped arugula, place in blender with oil and pine nuts and a little salt.

Step 3

Reduce the octopus sauce a little.

Step 4

Mix the polenta with the arugula pesto.

Step 5

Then serve the octopus on a layer of polenta and arugula pesto.

Main courses
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