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Octopus velvety with ginger




Polpo o Polipo

1 unit


2 glasses

Sale iodato

to taste

Pepe nero

to taste

Olio extravergine di oliva

to taste


0.71 oz

Rosmarino fresco

0.04 oz


0.04 oz


8.82 oz

starters da Italia

Octopus velvety with ginger

Octopus velvety with ginger

con pesce ricco in ferro ricco in calcio fonte di Vit C ricco in potassio

pronta in

1 ora


fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Octopus velvety with ginger

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

Foto preparazione Octopus velvety with ginger

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.

Foto preparazione Octopus velvety with ginger

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.

Foto preparazione Octopus velvety with ginger

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.

Foto preparazione Octopus velvety with ginger

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.

Foto preparazione Octopus velvety with ginger

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.

Foto preparazione Octopus velvety with ginger

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

Foto preparazione Octopus velvety with ginger

step 7

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

fabbisogno giornaliero
(per persona)

Main +

Calories 433.6 kcal n.d.

Fat 7.04 g n.d.

Carbohydrates 20.36 g n.d.

Protein 72.79 g n.d.

Fibers 1.36 g n.d.

Water 506.55 g n.d.

Ashes 8.17 g n.d.

Sugars 0.49 g n.d.

Starch 8.01 g n.d.

Minerals +

Calcium 250.42 mg n.d.

Sodium 1139.93 mg n.d.

Phosphorus 869.03 mg n.d.

Potassium 1817.43 mg n.d.

Iron 24.37 mg n.d.

Magnesium 150.67 mg n.d.

Zinc 7.74 mg n.d.

Copper 2.06 mg n.d.

Manganese 0.24 mg n.d.

Selenium 201.81 mcg n.d.

Fluorine 71.21 mcg n.d.

Vitamins +

A 202.5 mcg n.d.

B1 0.18 mg n.d.

B2 0.2 mg n.d.

B3 10.03 mg n.d.

B5 2.42 mg n.d.

B6 1.79 mg n.d.

B9 0.0 mcg n.d.

B12 90.0 mcg n.d.

C 33.4 mg n.d.

E 5.78 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 7.06 mcg n.d.

Total choline (Vit. J) 300.25 mg n.d.

Lipids +

Monounsaturated 2.55 g n.d.

Polyunsaturated 1.37 g n.d.

Saturated 1.43 g n.d.

Cholesterol 216.0 mg n.d.

unsaturated 3.94 g n.d.

Amino acids +

Phenylalanine 2.43 g n.d.

Isoleucine 2.97 g n.d.

Histidine 1.33 g n.d.

Leucine 4.78 g n.d.

Lysine 5.06 g n.d.

Methionine 1.55 g n.d.

Tyrosine 2.19 g n.d.

Threonine 2.92 g n.d.

Tryptophan 0.78 g n.d.

Valine 2.98 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio