|
|
| TERRINA DI POLIPO |
|
 |
| Ingredients |
5 lb octopus (large)
1 peeled carrot
1 stack celery
1 medium white onion
1 stack of leeks
2 sprigs Thyme
3 sprigs of Tarragon
4 bay leaves
1 lemon
1 C red wine
1/2 C red vinegar
1 G water
to taste salt |
|
|
|
|
| To finish |
|
Toss baby arugula. julienne of celery with extra virgin olive oil, a touch of fresh lemon juice, a pinch of salt and fresh ground black pepper. Place the salad on a large dinner plate.
Remove the terrine from the mold and slice thinly.
Cover the plate with the octopus.
Drizzle with extra virgin olive oil and chopped green olives
(preferably “Cerignola Olives”) finish the dish with fresh
chopped tarragon. |
| Method |
|
Add water and all vegetables (cut in walnut size), herbs,
etc. and bring to a boil.
Turn down the heat and add the clean whole octopus. Let it
simmer for about 45 min. Check if the octopus is tender.
Once cooked tender remove the octopus from the broth and cut while hot into finger long pieces.
Add into a bowl and add the zest of a lemon, the chopped
tarragon and salt to taste. Discard the broth. Mix carefully so that the dark red skin of the octopus does not get damaged.
Line one terrine form or any other mold with plastic wrap. Add
the mixture and press the contents with something heavy.
Store in refrigerator over night.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
