Curled octopus in tecia with polenta with arugula pesto
- 1 hour and 45 minutes
- Medium
- Second Courses
Ingredients: Per 4 servings
- 1 ½ lb baby octopuses
- 5 oz red wine
- 1 ¾ oz garlic
- 3 ½ oz parsley
- 2 anchovies
- 5 oz extra virgin olive oil
- salt and pepper to taste
- 5 oz fish broth
- 1 lb polenta
- 1 ¾ oz extra virgin olive oil
- 2 oz arugula
- ⅛ oz salt
- ⅜ oz pine nuts
Preparation:
Step 1
Carefully wash the curled octopus, remove the mouth and the sac. In a pan with oil lightly fry the anchovies, add garlic and chopped parsley. Finally add the curled octopus, and fry lightly on high heat.
Step 2
Add wine, evaporate and add 150 g fish broth. Season with salt and pepper, cook the octopus on moderate heat but leave the lid on the saucepan.
In the meantime prepare a fine mix of chopped arugula, place in blender with oil and pine nuts and a little salt.
Step 3
Reduce the octopus sauce a little.
Step 4
Mix the polenta with the arugula pesto.
Step 5
Then serve the octopus on a layer of polenta and arugula pesto.
Consigli dello chef:
In order to cook the curled octopus well, it needs to be half-covered with fish broth or with water.
Once they are in the saucepan, they are cooked when there is no longer any moisture.
It is preferable to prepare the pesto to put in the polenta at the end, so that it does not oxidize and turn dark.
