Instead of boiling and boiling it-proiezionidiborsa.it
Octopus is always delicious but this simple and quick preparation will make it even tastier.
Even if we start thinking with all our might, it’s always difficult to find a seafood product that is as loved by adults and children as the octopus. This amazing shellfish puts you in a good mood as soon as you hear its name and the thought of including it on a menu makes your mouth water. However tasty and captivating it may be, many are frightened by the preparation of octopus due to its unpredictability in cooking. In fact, it is not uncommon to get excited about an octopus at lunch and dinner and be disappointed because it came hard as a slipper.
Instead of boiling it, try this jaw-dropping octopus sauce
The most common cooking method for octopus is boiling. In this case, however, it is necessary know some caveats. For example, whatever cooking method is used, it is always appropriate to freeze the octopus a few days before use. In fact, ice makes the meat much softer breaking the fibers that compose it. The concept is the same as when freshly caught octopuses are “beaten” on the rocks. Afterwards watch out for the suction cups that they are always one double row. In case only one row of suckers appears on the tentacle we will be in front of a dormouse. Finally, the rule of thumb is to cook 30 minutes for every 500 g of octopus. Therefore, a one kilo octopus will have to cook for about 60 minutes and then be left to cool in its own water. At this point the octopus can be cut and used for salads, first courses and soups.
How to recognize an octopus-proiezionidiborsa.it
First and second courses that are unbelievable
However, if we don’t want to boil the octopus, they exist many other cooking methods. Some are more professional, such as low-temperature cooking, which can be easily done with low-cost tools.
In other cases the octopus can be treated as ordinary meat and therefore be used for a delicious ragu.
The recipe is really simple and is very reminiscent of the preparation of the classic ragù.
Therefore, once the octopus that we have frozen in the previous days has been thawed, let’s proceed to cut the tentacles into rings. The thickness is about 2 suckers per piece. Once the tentacles are cut, we will also cut the head (well cleaned) and the rest of the body into pieces. In the meantime put oil, celery, carrot and onions in a pan cut for a sauté and when well dried add the octopus. Let’s shade with red winewhich will give a lot of aroma to the dish, and let the octopus cook for 10 minutes.
We shade with red wine-proiezionidiborsa.it
At this point we will add some tomato puree and an aromatic bunch with sage, rosemary and bay leaf. We leave cook everything for about 40 minutes to then serve with pasta or simply with toasted bread. So, instead of boiling it, here’s how we could go about enjoying a delicious octopus.
