PAN FRIED OCTOPUS WITH SUNCHOKE PUREE AND SAUTE’ WHITE WINE VEGETABLES
Octopus is a unique and delicious seafood delicacy that can be prepared in many different ways. While many people may be intimidated by the process of cooking octopus, pan frying it is actually a simple and tasty option that anyone can master with a little practice. In this blog post, we will walk you through the steps of how to cook pan-fried octopus, from selecting the right octopus to preparing it for the pan and finally, to achieve a perfectly crispy and flavorful result. Whether you are a seasoned cook or a novice in the kitchen, you will be able to impress your friends and family with this simple yet impressive dish.
Ingredients:
1 octopus
1 purple cauliflower
1 bunch fresh beetroots
1 bunch Tropea onions
500g sunchokes
1 blonde onion
4 garlic cloves
1 sprig of rosemary
1 glass white wine
For the vegetables
200 gr water
200 gr dry white wine
60 gr sugar
10 gr salt
2 bay leaves
3 gr peppercorns
2 cloves
Method:
Clean all of the vegetables. Cut the cauliflower dividing it into florets. Peel the beetroots and cut them into batonette (small sticks). Cut each onion into small wedges. Bring all the ingredients to a boil in a large pot. Add the beetroot. After 3 minutes, add the cauliflower, then after another 3 minutes, add the onion and cook for another 2 minutes (total cooking 8 minutes). Let cool at room temperature until completely cold. Chop the blonde onion finely. Cook it in a pot with olive oil until lightly caramelized.
Add the garlic finely chopped, and the sunchoke peeled and chopped, and cook for 5 minutes at medium heat. Add the white wine and let it evaporate. Cover with water and cook until the water is almost completely gone. Blend until smooth and set aside. Cook the octopus in a steam oven at 100 degrees Celsius for 1 hour and 15 minutes, and let cool completely. Clean the octopus removing the head and separating each tentacle. Bring a non-stick pan to high heat with olive oil. Roast the tentacles on each side until golden brown. Set aside the octopus leg, and, in the same pan, sauté the vegetables quickly. Serve on top of the sunchoke puree and garnish with the vegetables.