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Octopus on bean cream and parmesan crust

ingredients

servings

4

Octopus

1 unit

Instant polenta

200 grams

Pachino tomatoes

4 unit

Fava beans

300 grams

Sunflower oil

500 grams

Butter

50 grams

second courses from Italy - Puglia

Octopus on bean cream and parmesan crust

Octopus on bean cream and parmesan crust

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

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Octopus on bean cream and parmesan crust

octopus cooked at low temperature, on cream of white beans and parmesan crust with tomato confit

Octopus on bean cream and parmesan crust step 1

step 1

put the vacuum octopus and bake at 60 degrees for two hours. once cooked cut into four pieces and immerse in boiling oil, this will ensure softness inside and crunchy on the outside

Octopus on bean cream and parmesan crust step 2

step 2

prepare the polenta with water by adding the cooked butter, spread on a baking sheet and leave. Once cooled, you can shape it, then bake until golden brown.

Octopus on bean cream and parmesan crust step 3

step 3

Cut tomatoes in half and bake with a little olive oil and a pinch of sugar to accentuate the acidity.

Octopus on bean cream and parmesan crust step 4

step 4

put the shelled dried white beans in water for 24 h. rinse and cook for 1h in a pot with a little oil, a glass of water and salt to taste subsequently blending.

Octopus on bean cream and parmesan crust step 5

step 5

Serve placing the octopus on the cream of beans, and decorating with parmesan crust and tomato

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