Octopus confetti on a swirl of potato cream and confit cherry tomatoes.
Carnival has arrived. And who said recipes have to be just sweet?
The festivity is in the air, so let’s bring it to the table with this dish.
It can be considered an appetizer, a main course, or even a one-dish meal. The lightness of the octopus pairs well with this potato cream with confit cherry tomatoes, giving the dish the right body, refreshed by thyme scattered here and there.
Thought for you:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 298.31 (Kcal)
- Carbohydrates 42.43 (g) of which sugars 13.71 (g)
- Proteins 26.98 (g)
- Fat 2.17 (g) of which saturated 0.41 (g)of which unsaturated 0.70 (g)
- Fibers 4.90 (g)
- Sodium 1,329.24 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz baby octopus (small)
- 10.5 oz potatoes (medium or celeriac)
- 7 oz cherry tomatoes (ripe)
- to taste salt
- to taste pepper
- 1.4 oz onion
- 1 clove garlic
- to taste thyme
- 0.18 oz sugar (or erythritol)
Octopus confetti on cream swirl
Tools
- Knife
- Cutting Board
- 2 Pots
- 1 Immersion Blender
- Baking Pan small
Preparation of Octopus Confetti on Cream Swirl
Choose small-sized octopuses, and remove the innards found inside the head.
Bring water to a boil with a cork. When it boils, grab the octopuses by the head and dip them up and down 4 or 5 times until the tentacles curl. Then let them go.
Let them cook until a fork goes through. Then turn off the heat, and leave them in their water while you continue with the recipe.
Cut the cherry tomatoes in half, season with salt, pepper, sugar, and olive oil.
Spread them out on a baking sheet with parchment paper, cut side up, and bake for about 15 minutes at 356°F
Peel the potatoes, and slice them very thinly.
Do the same with the onion and chop it finely.
Now in a pan, put a drizzle of oil and the chopped onion, and the garlic without the core, let it fry until golden.
At this point, add 2 ladles of the octopus cooking water, then add the thinly sliced potatoes.
When the potatoes and cherry tomatoes are cooked, combine them in a glass bowl and blend.
Adjust with salt and pepper.
Then cut the tentacles into small pieces.
Serve on a plate by spreading the cream in a swirl shape, place the octopus confetti here and there, a few drops of olive oil, and thyme leaves that will give freshness to the dish. Here are your Octopus Confetti on Cream Swirl ready
storage
Octopus confetti on a swirl of potato cream and confit cherry tomatoes, you can keep this dish in the fridge for up to 3 days. It is not suitable for freezing as the potato cream would spoil.
Octopus Confetti on Cream Swirl
