Insalata Di Polpo Su Crema Di Cannellini

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 12 hrs 45 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 kg squid (s), (octopus, polpo)
  • 2 cloves garlic)
  • 1 bunch parsley, smooth
  • 1 lemon (s), add the juice from it
  • Olive oil, salt
  • Salt and pepper, freshly ground black
  • 300 g beans, small white beans (cannellini)
  • Vegetable broth as needed
  • 1 stick celery
  • 1 sprig rosemary
  • 5 leaves sage
  • 2 bay leaves
Insalata Di Polpo Su Crema Di Cannellini
Insalata Di Polpo Su Crema Di Cannellini

Instructions

  1. Crema di Cannellini: soak the beans overnight and cook the next day in enough vegetable stock with the celery, rosemary, sage and bay leaves until soft. Drain, set aside some of the cooking water. Remove the celery and herbs and puree the beans, adding enough cooking water to create a creamy consistency. Season to taste with olive oil, salt and black pepper.
  2. Insalata di Polpo: Place the octopus in so much cold water that it is covered. Bring to a boil, then let simmer for about 45 minutes. Remove from the hotplate and let it steep in the water for a quarter of an hour. Then wash off with cold water. Now the octopus is cut into bite-sized pieces (if you don`t like the suction cups, you can remove them by firmly gripping the tentacles at the base with two fingers and sliding downwards. You can, however, stick with them). Mix with the finely chopped garlic and chopped parsley and season with lemon juice, salt and olive oil.
  3. First put approx. 3 tablespoons of bean cream on each flat plate. Then serve some of the pole posalat on top. Grind with a little black pepper and garnish with a parsley leaf. Circle with a thread of olive oil. Serve with fresh baguette.
  4. The octopus is available fresh in the fish section of supermarkets or frozen in Asian shops.
  5. This starter is an absolute highlight. It can also be served as an amuse gueule or for the party buffet in small glasses or bowls.

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