Vegetable cous cous with fish balls
6 recipes
Octopus velvety with ginger
ingredients
servings
4
Octopus
1 unit
Water
2 glasses
Ginger
20 oz
Iodized salt
to taste
Black pepper
to taste
Fresh rosemary
1 oz
Extra virgin olive oil
to taste
Parsley
1 oz
Potatoes
250 oz
starters from Italy
Octopus velvety with ginger
Octopus velvety with ginger
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An alternative to the usual octopus with potatoes. PS Bring Mixer
preparation
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.
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.
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.
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.
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.
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
step 7
To give more color, chop a few tufts of parsley and spolverarne a little of each dish.
