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Octopus velvety with ginger

ingredients

servings

4

Octopus

1 unit

Water

2 glasses

Ginger

20 grams

Iodized salt

to taste

Black pepper

to taste

Fresh rosemary

1 gram

Extra virgin olive oil

to taste

Parsley

1 gram

Potatoes

250 grams

starters from Italy

Octopus velvety with ginger

Octopus velvety with ginger

with fish high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Octopus velvety with ginger

An alternative to the usual octopus with potatoes. PS Bring Mixer

Octopus velvety with ginger step 1

step 1

Clean the octopus and boil it in water for about 40 minutes. To control the firing occurred, with a fork pierce the portion next to the beak sinks without problems if it is ready.

Octopus velvety with ginger step 2

step 2

Meanwhile make Boil the potatoes and clean the ginger and cut it into chunks. As soon as the potatoes are ready, drain and peel them.

Octopus velvety with ginger step 3

step 3

In the mixer put the potatoes ginger salt water and 3-4 tablespoons extra virgin olive oil. Start it until obtaining a cream semi-liquid. If too thick, add half a cup of water and blend again.

Octopus velvety with ginger step 4

step 4

When the octopus is ready, drain it and let it rest for about 10 minutes. Cut into pieces of 5 centimeters and the tentacles, then, he sliced ​​in the direction of length. The head, however, cut into strips.

Octopus velvety with ginger step 5

step 5

In a pan, pour 3 tablespoons extra virgin olive oil and a Rosemary Twig. When the oil is hot, add the octopus slices and let cook on high heat, until they take on a brown color.

Octopus velvety with ginger step 6

step 6

Heat oven potato and ginger cream. For each dish: 2 tablespoons of cream to the bottom Octopus twig of rosemary decoration Oil Tour Evo Black pepper minced

Octopus velvety with ginger step 7

step 7

To give more color, chop a few tufts of parsley and spolverarne a little of each dish.

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