Pici to "Crumbs Sea" Octopus with the thyme Cerboli.

Hello to all! Really hard to write and update my blog when the kitchen absorbs you completamente. Aniway here I am again to tell you about this time a dish that I started from the heart and that allowed me to bring me to the flavors in the middle of the coast of Maremma . It ' been a while to create it in my head and they have resulted in a essential dish with a mix of flavors and sensations in between the sea and the "macchia mediterranea". The union of the triad of products combined with thyme make us breathe and remember the ' intensity of the taste of salt combined with the scent of wild plants of the Maremma Coast . In short onset, after a few tests brigade went really well , especially the tasting of Vermentino di Maremma organized at the Beach Restaurant Cerboli in Follonica with the Slow Food Monteregio on September 27 has taken away all doubts giving a dish exciting .

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 carrot

1 stalk of celery

1 Sprig of Rosemary

1 juniper berry

chilli q.b

Red wine : 1 glass

Pici 750 gr

Tuscan Bread 500 g ( stale )

Extra Virgin Olive Oil (EVO )

Sale. to taste

Pepe q.b

Fresh Thyme

Preparedness

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.