Today a recipe and many tips: octopus to the salad and the best cooking techniques for a smooth and flavorful octopus. all'insalata the octopus is one of the starters of the most classic and beloved sea of Italian cuisine. Is’ a cross recipe that we find in all seaside towns, from Sicily to Sardinia through Puglia, Liguria,, Campania. But before I tell you about this recipe, moreover easy, I want to talk a little’ the octopus and the main cooking techniques to get an octopus hard but tender. Just remember that to prepare the octopus for the salad it takes only 3 ingredients of the highest quality: the Octopus, dry potato and not floury and excellent extra virgin olive oil. If you want to pick any, have a look at all my RECIPES WITH THE OCTOPUS.
What is the octopus and nutritional characteristics
The Octopus (Octopus vulgaris) is a cephalopod mollusk from the Octopodidae family, as octopus, cuttlefish and squid. He lives in most of the world's seas and also in the Mediterranean Sea. Unlike the octopus, who are the closest relatives, the octopus can reach large tentacles and a double row of suckers. While the octopus have one. The octopus has eight tentacles gathered around a large head, and beak with which the octopus feeds is at the center of the body. As with other cephalopods, organs are all located in the head, including ink bladder, that the octopus does leak out when it feels threatened.
The octopus can reach up to 9 meters, but the most suitable one to be cooked to perfection is the smallest octopus, about 50-60 centimeters wide. In this case, the meat is firm but soft and tasty.
The octopus is also low in calories, just 75 per 100 grams, It has very little fat and is a good source of protein. When you choose to buy the octopus, check that your skin is shiny, compact and adherent and that of sea scents.
The octopus is well suited to freezing, often it used in the case of large octopus in order to break the fibers and make them more tender: wash before freezing. You always need to thaw in the refrigerator octopus (place in refrigerator overnight) before cooking the way you like. Remember that the octopus should be thoroughly washed before cooking.
Here are the main cooking techniques to get into the house a tender and flavorful octopus
Boiled in water
The cooking of the most widespread is the octopus in boiling water. Dip the octopus three times in boiling water by holding the head. Like this, the tentacles curl and be more aesthetically beautiful to look. You can flavor the water with a bay leaf and a piece of lemon peel. salt lightly. You can also add 150 milliliters of white wine to the octopus cooking water. An octopus weighing a kilo must cook for 20 minutes: The basic phase is then cooling: cover the pot and let cool octopus in its water. When the octopus is completely cold, you can proceed to cut it in the case to pass him or salad with tomato as in the recipe of OCTOPUS IN TOMATO SAUCE WITH CAPERS AND OLIVES.
This is the type of cooking you prefer: octopus contains a lot of water, more than sufficient to allow a complete cooking without the need to add other. Put the octopus in a large saucepan, cover and cook over low heat for 30 minutes. Already after the first few minutes you will see that the octopus will start to release its own water. In this case, no need to add salt, because this type of cooking preserves the natural flavor of the octopus. Even in this case, Once cooked, let cool octopus in its water. This is a cooking technique that I prefer for the salad or octopus ALLA CATALAN.
In the pressure cooker
Cooking in a pressure cooker is quick and easy: put the octopus in the pot without water and without salt and cook for 15 minutes. Once vented, do not open the lid and, As always, let cool completely octopus. If you want, you can cook in a pressure cooker slightly fried with shallots, celery, carrots and herbs, add the octopus, continuing to cook as indicated.
Grilled octopus or fried
The grilled octopus and fried octopus are perfect for creating modern dishes. In both cases, you must first blanch the octopus by dipping it into hot water for 15 minutes and let it cool in its water. Once cooked, you can cut into pieces, grease it with a drizzle of extra virgin olive oil and cook it in a very hot plate for 3-4 minutes per side, as in my OCTOPUS WITH ROASTED BEAN CREAM. In the case of fried octopus, instead, after blanched and cut into pieces, you can pass it in a batter made of flour and water as the COD’ FRIED ROMAN, or you can impanarlo into flour, egg and bread crumbs as in my RECIPE OCTOPUS FRIED. And after seeing the octopus cooking techniques we now see how to make the salad octopus.
All'insalata OCTOPUS AND TECHNIQUES OF THE OCTOPUS COOKINGPrint This
- a two-pound octopus
- 800 grams of potatoes
- fresh parsley, to taste
- salt and pepper, to taste
- a clove of garlic
- extra virgin olive oil, to taste
- a lemon
First boil the potatoes in salted water. When they are cooked (stuck a toothpick in the center of the potato) remove the potatoes from the water and leave them to cool completely. Is’ necessary that the potatoes to cool for they can be cut without that sfaldino. Once the potatoes are cold, cut into small pieces.
Put the octopus in a large saucepan, cover and cook over low heat for 30 minutes or until, inserting a fork in the thickest part of the octopus, It will not be soft. Once the octopus is cooked, let it cool in its water, always covered. Once the octopus will be cold, cut into pieces.
Finely chop the parsley and the garlic (If you like, otherwise omettetelo). Place in a large bowl the potatoes and octopus into small pieces, add the parsley and garlic and season with plenty of extra virgin olive oil. Taste to see if the octopus salad with potatoes both savory and add freshly ground black pepper and a little’ lemon juice. Serve the octopus salad with potatoes with a lemon cut into wedges. Bon appétit!
THE PAIRING: Cesenatico's canal, Sangiovese Rosato, Rubicon Igt, produced by Leonardo da Vinci wineries. Cherry, fishing and apricot are the prevailing scents of this rosé wine that, on the palate, it's fresh, savory and vivid.