antipasti
Proposals of Sor Duilio
L 'salad Octopus parsley, and a light and tasty appetizer much research on the tables around the Mediterranean, a place where plenty of fish is this animal.
The preparation is quite simple salad of octopus, and the secret of success is due to the dish is cooked and the fresh octopus must have a very vivid and intense staining in all its nuances.
Ingredients and Preparation: The octopus cleaned from the hands of our experts' Capatori "is boiled for about 35 minutes. Let cool in its water, is cut into pieces and seasoned with extra virgin olive oil - white wine vinegar - salt -
Parsley-carrot - And celery in oil.
If you want to peel the octopus so easy, you can do so even after his cooking: if you put it under a trickle of running water, slip off the skin quickly and without too much resistance.
ancient fishermen banging the octopus caught several times on rocks or on the ground to stretch the rib of the tentacles and make the meat more tender, but now this practice is replaced by special machinery. The technique
home to make it soft meat of the polyp, is to beat him with a meat pounder for 10 minutes.
€ 7.50 per tray
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