Octopus in vinaigrette. recipe
I always make an octopus cooked as you comment on how you cook octopus pieces birth and freeze it to make different preparations with him. One of the recipes that I like is to make pickled octopus.
Besides the vinaigrette I do is a part of five oil vinegar so is very soft. After making the recipe is limited only slices of bread with which the octopus eat.
Ingredients.
200 grams of cooked octopus, onion 50 grams, 50 grams of pickles, 50 g green pepper and red pepper 50 gr. For the vinaigrette 300 ml of extra virgin olive oil, 70 ml sherry vinegar and salt.
Development.
Like the octopus I have used it had reserved in the freezer, I only had to thaw for 24 hours in the fridge, then we break into pieces.
We also have to prepare the other ingredients, cut:
the onion finely.
green and red bell pepper into small pieces.
I always make an octopus cooked as you comment on how you cook octopus pieces birth and freeze it to make different preparations with him. One of the recipes that I like is to make pickled octopus.
Besides the vinaigrette I do is a part of five oil vinegar so is very soft. After making the recipe is limited only slices of bread with which the octopus eat.
Ingredients.
200 grams of cooked octopus, onion 50 grams, 50 grams of pickles, 50 g green pepper and red pepper 50 gr. For the vinaigrette 300 ml of extra virgin olive oil, 70 ml sherry vinegar and salt.
Development.
Like the octopus I have used it had reserved in the freezer, I only had to thaw for 24 hours in the fridge, then we break into pieces.
We also have to prepare the other ingredients, cut:
the onion finely.
green and red bell pepper into small pieces.
How to cook an octopus
It was wrong to confront the classic cook the octopus without spoil, because, as you know, the meat of it tends to harden when cooked. For this reason, and because he had not had time to freeze, the second option, and apparently just as effectively, what my friend recommended me accurately was cook in a pressure cooker at position 2 (the meat) for 10 minutes. But before closing the lid, had to scare him.
"Scare me the octopus?" It's what you wonder when you look at a "handful" of its kind, with legs extended, showing the power of its hundreds of tentacles. But "scare" has nothing to do in this case with a terror. The term refers to the technique of immersing the octopus in boiling water several times before starting the cooking as such, in order to achieve optimal texture in the meat and skin of the cephalopod. Well, the trick is this: wait for the water to boil and plunge the octopus for about 5 seconds, take it out, wait until the water returns to a boil, and turn to get into the pot. The third time, we'll leave it in the pot, will cover, and let the time indicated.Good luck with octopus and enjoy the dish!
"Scare me the octopus?" It's what you wonder when you look at a "handful" of its kind, with legs extended, showing the power of its hundreds of tentacles. But "scare" has nothing to do in this case with a terror. The term refers to the technique of immersing the octopus in boiling water several times before starting the cooking as such, in order to achieve optimal texture in the meat and skin of the cephalopod. Well, the trick is this: wait for the water to boil and plunge the octopus for about 5 seconds, take it out, wait until the water returns to a boil, and turn to get into the pot. The third time, we'll leave it in the pot, will cover, and let the time indicated.Good luck with octopus and enjoy the dish!
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