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Ingredients for 4 people: Octopus, 1 LimonISSIMO, 200 ml Fleur de sel, to taste To complete Scarola, 500 g Garlic, 1 clove Mixed green and black olives, 40 g Dried tomatoes, 2 Extra virgin olive oil, 3 tablespoons Salt, to taste To serve Bruschetta oil and salt Preparation After cleaning and washing the octopus, cut it into 2-3 pieces starting from the lower central mouth and place it in a pan, add 1/3 of the dose of LimonISSIMO, cover and cook the octopus for a few minutes on a high flame without the lid; once the LimonISSIMO has evaporated and the octopus is lightly browned, moisten with the remaining LimonISSIMO and a pinch of fleur de sel, cover with a lid and leave to cook on a low flame covered for about 30-40 minutes in total (the times depend on the size of the octopus). Once ready, let the octopus cool while keeping it immersed in its cooking liquid, then proceed to remove the skin and suckers and cut the head and tentacles into pieces. Set aside. Remove the skin from the escarole, wash it and spin it, then cut it into strips and collect it in a container. Dress it as a salad first with a pinch of salt, mixing well to dissolve it, and then with a few spoonfuls of “Olio et amo” oil, mixing again. Crush a clove of garlic in its skin and add it to the escarole in a pan. Cover with a lid and cook over medium-high heat; when the vegetable begins to wilt and give off steam, lower the heat and continue stewing. Finally, uncover the pan and let the escarole dry and brown lightly. A few minutes before the end of cooking, add the olives and dried tomatoes cut into pieces to the preparation. Leave to cool. Serve the bruschetta with oil and salt, placing on top of the stewed escarole with olives and dried tomatoes and finally the octopus with LimonISSIMO. Roma in Food the best food products of the Roman product enclosed in a new virtual square. www.romainfood.shop As always the recipes can be found in our online newspaper www.prodigus.it my cooking courses on: www.clubacademy.it I remember the magazine: www.facilecongusto.it and our services www.azionigastronomiche.it and www.fabiocampoli.it