Bertolli

Los Angeles Soups Recipe List

Ca Del Sole

4100 Cahuenga Blvd., North Hollywood, CA 91602
818-985-4669

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.

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