As usual, the recipe that I signed with my young Chef Eduward Sanchez (Lima - Peru) and you can repeat for your palate .
Ingredients for 4 people :
Octopus 1000 gr
1 red onion
1 stalk of celery
1 Sprig of Rosemary
1 juniper berry
Red wine : 1 glass
Pici 750 gr
Tuscan Bread 500 g ( stale )
Extra Virgin Olive Oil (EVO )
Sale. to taste
The recipe consists of two distinct preventive preparations :
1 ) Octopus
We proceed to wash the octopus eviscerandolo then you dive in cold water ( water required to cover up to half the octopus ) with a red onion cut in half , the celery and carrot leads you to cook for 40 ' . It adds the wine halfway through the cooking , taking care not lead to dry the pot by adding warm water to keep the volume of liquid. When cooked, transfer the entire contents of the pan into a container to the exclusion of all plant parts you cool completely and store in refrigerator ( 0 ° - 4 ° C) . (Note preparation : It is recommended to prepare the octopus the day before) .
2 ) Crumbs Sea
The bread is toasted in the oven t.q. . It makes it cool and grind in the cutter using only the finest parts . It offers a non-stick pan bread ground with the addition of a round of extra virgin olive oil (EVO ) over high heat , adding water to boil the octopus (or you can use water mussels or smoked fish to enhance the flavor of crumbs . Carried to complete dryness , adding salt and pepper to taste . then left to cool flavored crumbs on a plate.
Picio of boiling and baking dish
With the availability of artisan production Pici (recommended for speed of execution of the plate ) is predisponde the boil in salted water with the addition of a tablespoon of olive oil for no more than 6 minutes ( for fresh Pici ) .
Before you take the boiling pasta boiled octopus with all its frosting and grind the cutter for a few seconds in order to obtain a homogeneous gel . The entire content goes into a pan with the addition of warm water heating without boiling until the sauce is of medium density.
It skips the picio boiled octopus with sauce and jelly adding a tablespoon of crumbs sea.
A round of extra virgin quality and impiatta height in preparing every dish one tablespoon of crumbs Sea and closing in decoration with a bit of fresh thyme.