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Crispy octopus, cream of sweet potatoes and Rosa Camuna cheese
ingredients
servings
4
Octopus
1000 oz
Coconut milk
200 fl oz
American sweet potatoes
250 oz
Extra virgin olive oil
to taste
Fresh cream
40 oz
Soft fresh cheese
70 oz
Iodized salt
to taste
Laurel
4 leafs
Celery
1 stem
Carrots
1 unit
second courses from Italy
Crispy octopus, cream of sweet potatoes and Rosa Camuna cheese
Crispy octopus, cream of sweet potatoes and Rosa Camuna cheese
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty and colorful second dish. The octopus can be grilled or boiled.
preparation
step 1
Cook the octopus in cold water with salt, laurel, celery and carrot for an hour. Let it cool in water.
step 2
In the meantime cut the carrots and cheese to small dadins (I used La Rosa Camuna)
step 3
Add a roll of oil, potatoes and coconut milk in a saucepan and cook for about 15 minutes.
step 4
Salty, and whisk with a diving mixer.
step 5
In another pot add the cream, the cheese and melt it gently; with a colander, remove any lumps.
step 6
When the octopus is cooked and tender, cut into pieces, season with oil and brown on a nice hot frying pan for a couple of minutes.
step 7
Apply by laying the octopus, potato cream and cheese.
