Today, who cooks, is my wife Samanta who proposes a appetizer with a very special taste. I have to say that he had a really original idea, who would have thought of joining carrots and octopus? A colorful, cheerful and solar dish just like her! I know, it seems the spot of Desigual but that you want fare…ma back to the recipe, in a few minutes you can present this appetizer to your diners without, for this, having to toil, practical and quick we see how to proceed with the preparation.
4 octopuses from 200 grams each
2 carrots
1 small potato
2 Parmesan crusts
Fresh parsley to taste
Salt, pepper and E.V.O. oil Taste
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We wash and coarsely cut carrots and potatoes and put everything to boil in salted water together with parmesan crusts. In the meantime, let's cook the octopus. Put on the fire a pot full of water and bring it to the boil. Saliamola, we take the octopus and dip the tentacles only three times in boiling water then, Tuffiamoli completely and let them cook for 6-7 '. After cooking time, turn off the fire and let them rest in the cooking water. Let's prepare the velvety now. We transfer the carrots, the potatoes and the crusts in a container, add some cooking water and a tablespoon of oil and, with a blender, we emulsify the velvet until it is smooth and homogeneous. If necessary, add some more cooking water. All ready, let's prepare to compose the dish.
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Place a tablespoon of velvet in the center of the dish and with a firm movement of the same, stretch the velvet outward. Cut the tentacles of the octopus into pieces and place in the center of the Velvet. We complete the dish with a sprinkling of pepper and a handful of freshly chopped parsley at the moment.
