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Octopus salad with green beans and crowns of duchess potatoes

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

For the octopus salad:
octopus, 1 lb 12 oz
green beans, 10,6 oz
pepper
garlic, 1 clove
balsamic vinegar
parsley
lettuce
carrots
oil

Ingredients for the duchess potatoes:
potatoes, 17,3 oz
butter, 2,5 oz
egg yolks, 3
grated parmigiano cheese, 1,4 oz
1 pinch of salt
pepper
nutmeg

PROCEDURE

Preparation of duchess potatoes:
Wash, peel and cut the potatoes into pieces. Let them cook in salted water. When cooked, drain and mash. In a bowl, mix the butter and stir until completely melted, add the egg yolks, Parmesan cheese, a pinch of salt and, if you like, pepper and nutmeg. Stir until the mixture is smooth. Put it into a pastry bag with a large nozzle and form mounds on a baking sheet with parchment paper: I have formed small crowns containing our octopus salad. Bake in oven at 220° for 15 minutes.

Preparation of the octopus salad:
Bring to a boil a pan of slightly salted water with 2 bay leaves, add a clove of garlic, pepper to taste and a sprig of celery. Cover with a lid and cook for about 30 minutes, let the octopus cool in its water. Boil the beans separately in salted water, let cool. Cut the octopus into small pieces and add it to beans and carrots cut into julienne strips. Season with plenty of olive oil, chopped parsley and balsamic vinegar.

Thanks to: Ghiottonerie

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