No added sulphites Prosecco with a classic of Italian cuisine

SARA MILLETTI on her blog Appetite comes with reading surprises us with a delicious recipe with octopus and potatoes, in pairing with our no added sulphites Prosecco

A dip in the past among the flavours of a great classic in the Italian cuisine: octopus on mashed potatoes, rosemary oil and kale chips. A second course to lick your chops where the bitter notes of the kale merge with potatoes’ sweetness by creating a riot of flavours and fragrances! A pairing created by Sara Miletti, who on her blog  ”Appetite comes with reading” tell us how to prepare it!

Ingredients

Serves 4

  • 1 octopus of 800 g
  • 40 g extra- virgin olive oil
  • 2 sprigs of rosemary
  • black pepper ground at the moment
  • salt

for the mashed potatoes

  • 550g potatoes
  • 150 ml water
  • A garlic clove
  • Fine salt

For the kale chips

  • 150 g kale leaves
  • Sesame seeds
  • Extra- virgin olive oil
  • black pepper ground at the moment
  • salt

 

Preparation method

  • Start the preparation by cleaning the octopus. Eliminate the mouth, remove the entrails from the head and wash it under running water to remove sand residue from the suction cups. Boil water in a pot with high edges and plonge the octopus by holding its head for 3- 4 times with the aim to curl well the tentacles. Now move it in a steamer and cook it for about 60 mins or until it will be tender (if you do not have a streamer, you can cook the octopus in hot water by controlling the cooking with tines of a fork). Cut the octopus into pieces.
  • Put in saucepan 40 g extra- virgin olive oil, add rosemary and heat it without boiling. Turn off and take off rosemary.
  • To make the kale chips, wash the leaves and eliminate the central tough part. Cover with baking paper a baking tray and place the kale leaves. Brush with oil and season with salt, black pepper. Add also sesame seeds. Bake in a hot oven at 180° C for 9- 10 mins. Churn out and set it aside.
  • Wash the potatoes and dip them in a pot by covering them with water. Boil and cook them until they will be soft and it will be possible to skewer them with a fork. Drain, peel and cut them into slices. Put a saucepan on the fire with 1 tablespoon oil and 1 garlic clove. Heat the oil, remove the garlic clove and pour the potatoes and water. Cook for some mins, then blend and adjust salt. Keep it hot.
  • Heat a cast iron grill and blanch the octopus’ pieces for 3/ 4 mins on each side. Adjust salt and pepper.
  • In a plate, place the mashed potatoes, octopus’ pieces and complete with a round of rosemary oil and
  • the kale chips. Serve yourself.

 

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