Buongiorno Oggi is the last Thursday episode of the section Cooking che bontà. Saturday will be the last episode with international cuisine. The Rubric will take a month off. Let’s go back to September. Send your recipes to firstname.lastname@example.org
For today’s recipe I thank myself, I found and selected it from the web, it is a recipe by Chef Antonino Cannavacciuolo, it is very good and very tasty. The photo is the final dish cooked by me, Michelà.
I received a message from Mrs. Antonella, one of our listener, who asked me if the suction cups of the tentacles should be removed. I never take them off, I only remove the skin from the head of the octopus and after it is cooked the one that comes off easily from the rest of the body.
NB If you take frozen octopus before cooking it, let it defrost. Wash it well under running water and especially on the suction cups.
You can watch the link of how to clean the octopus: www.youtube.com/watch?v=aj74bdmAUa8
Octopus and Potato Salad
1 km of octopus or whole or two smaller octopuses (can be fresh or frozen)
600 gr of red-skinned potatoes but yellow-skinned ones are fine too.
1 sprig of parsley
1 clove of garlic
40 ml of extra virgin olive oil
A pinch of salt
1 red pepper
to taste of salted or sweet and sour capers
to taste of black olives
to taste of dried tomatoes in oil
Ingredients for the broth where you boil the octopus:
2 liters of water
qs of black peppercorns
3 pinches of salt
Half a glass of white vinegar or 200 ml of white wine
Parsley stems only (the leaves are set aside for the dressing)
A stalk of celery
Half a carrot
If the octopus is fresh, beat it with a meat mallet before cooking it to soften the fibers of the meat, if the octopus is frozen you don’t have to beat it. If the octopus is frozen when you need to use it let it thaw all, it’s better. Clean the octopus by removing what is inside the head, which you will turn over like a sock, it also removes the skin. If the octopus is frozen this should have already been done, but always check. Wash the octopus and prepare the aromatic broth. Fill a large pot with water and add the parsley stalks, set aside the leaves, wine or white vinegar, onion, carrot, celery stalk, salt, peppercorns. When the water boils, add the octopus, but not all at once. Hold it by the head and immerse the tentacles only, three times, so that the tentacles curl. Then you can immerse it all in water and let it simmer for about 40 minutes, check with a fork, if it slips into the octopus, it is cooked. Let the octopus cool in its cooking water, then drain it and leave it for about 30 minutes in the colander to dry the skin a little. In the meantime, start preparing the potatoes, wash the peel well by removing all the earth, I recommend the potatoes must not be growths, sprouts, otherwise remove the peel. Put the potatoes in a pot full of water with 3 nice pinches of salt and cook, once ready, drain and let them cool. Let’s take care of the dressing: chop the parsley, garlic, chilli, put them in a large bowl, add the chopped dried tomatoes, black olives and capers. Add the olive oil and mix well. Peel the potatoes, cut them into small pieces and add them to the sauce bowl, if you season them when they are still hot, they will be tastier. Stir and set aside. From the octopus remove the eyes and the beak which are located in the central part under the head where the tentacles join, cut it into chunks. Add the octopus to the potatoes, mix well, taste if it is right with salt, sprinkle over the finely chopped parsley leaves. You can also add a few chopped basil leaves, lemon juice and confit tomatoes to the dressing.
Send your recipes to email@example.com
Follow me also on Facebook www.facebook.com/groups/cucinarechebonta/
You can listen to the recipe on the frequencies of Radio Lady 97.7 in Empoli (Fi) or on the 102.100 in the areas of Pisa, Lucca, starting at about 8:35 every Thursday. Saturday morning around 10:35 there is cooking that international goodness, with recipes from all over the world.