almost feel embarrassed to break here, so indiscreet, after all this time, although it is my blog!
But fate takes me, these days, to wander to Land ... er ... sorry;)
Seriously, the time is what it is, but I promise that by September, the blog will be updated with more frequently, perhaps also giving more space to the section 'performing arts' ...
But now I post a recipe niente male che ho provato qualche sera fa...finalmente sono riuscita a ricreare il polpo in umido come l'avevo gustato in Grecia (o quasi!).
Questo fantastico viaggio nel Peloponneso risale al 2006, ma quel sapore non l'ho ancora dimenticato...Purtroppo non ricordo il nome del ristorante, ma posso dirvi che era a Gythio, all'estrema destra del lungomare (guardando il mare, dando le spalle al paese), se per caso passate da quelle parti fermatevi perché ne vale davvero la pena, vi fanno scegliere il pesce e ve lo cucinano direttamente sulla brace, inoltre, se vedono che siete buone forchette, per tutta la sera non fanno altro che portare in tavola specialità di pesce cucinato in ogni modo...adoro!
Ingredienti (per 4): 4 balls about 3 ounces each.
15
tomatoes sauce 4 potatoes a bit 'big
1 red onion 2 cloves garlic
carrot / celery
taste (parsley, bay leaf, thyme, rosemary, red pepper) salt
oil to taste a glass of white wine Dry
Preparation: begin by saying that if you have a crock pot in the house would be great!
But even a good non-stick pan is fine ...
begin by making a soffrittino with carrot, celery, onion and garlic in olive oil.
After some minutes add the octopus in the meantime we will have clean (remove the eyes and teeth, we sacs and tentacles, cleaned very well under cold water). I usually cut the clam pieces not too small (I leave the length of the tentacles), but we can also leave it in one piece, aesthetically is definitely better, you just pay attention to the cooking (a bit 'more).
Fry along with the vegetables until they become our beautiful red octopus and a little 'curly, then we can pour the wine and cook until evaporated (7-8 minutes).
Now we can add the potatoes cut into pieces, the chopped tomatoes, salt and pepper. The water left from vegetables and octopus should be enough. Stir from time to time, ending each time with the lid (do not hold the flame too high, I would say that at the beginning can be lively, then reduce to a minimum). Cooking is about all'oretta and 1 / 4 or so. Towards the end of cooking (a half hour before the end) add the chopped flavors and mix well. The sauce will be very dense and at the end of the octopus should be soft.
You can serve with the croutons and served with fresh salad.
Bon appetit!
