The octopus with potato cream and balsamic is a delightful second course that reinvents the classic pairing of octopus and potatoes. A revisitation with a gourmet touch!
In this recipe, the octopus with its tender and flavorful meat is paired with a delicate potato cream and garnished with balsamic vinegar. A perfect and enveloping combination. But it’s also a dish that’s pleasing to the eye, with its scenic presentation that makes it perfect for special occasions.
Moreover, this recipe is surprisingly simple to prepare, allowing you to bring a refined dish to the table without too much difficulty.
Ready to delight yourself with this perfect blend of tradition and innovation, flavors, and presentation?
If you like octopus-based recipes, don’t miss these other delicious treats:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Energy 236.91 (Kcal)
- Carbohydrates 21.18 (g) of which sugars 3.90 (g)
- Proteins 15.53 (g)
- Fat 10.58 (g) of which saturated 1.93 (g)of which unsaturated 0.81 (g)
- Fibers 2.23 (g)
- Sodium 543.91 (mg)
Indicative values for a portion of 250 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 for Octopus with Potato Cream and Balsamic
- 12 octopus tentacles
- 4 potatoes
- 2 tablespoons balsamic vinegar
- 1 shallot
- 1 pinch nutmeg
- 1 sprig parsley
- 1 cup vegetable broth
- 2 pinches salt
- 3 tablespoons extra virgin olive oil
Preparation of Octopus with Potato Cream and Balsamic
Boil the octopus in boiling water for about twenty minutes. Let it cool in its own water for 10 minutes. Then cut the tentacles.
While the octopus is cooking, peel the potatoes and cut them into chunks.
In a saucepan, sauté a shallot and add the potatoes and salt. Allow them to flavor for 2-3 minutes.
Then, pour in a few ladles of broth and cook until the potatoes have softened.
Transfer them to a blender and add a pinch of nutmeg. Blend until smooth and homogeneous.
Heat a grill and place the octopus tentacles on it. Cook until they are crispy on both sides.
Then, brush the tentacles with a little oil. Place the balsamic vinegar in a small bowl and lightly whisk it with a fork.
Now, compose the dish. Spread a few tablespoons of potato cream on the bottom, add the tentacles, and finish with balsamic vinegar and chopped fresh parsley.
Storage
The octopus with potatoes and balsamic can be stored in the refrigerator for 1-2 days. It is advisable to place the octopus and potato cream separately in airtight containers. When serving, gently reheat the octopus and potato cream and assemble the dish as per the recipe.
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FAQ
Can I prepare the octopus in advance and reheat it before serving?
Yes, you can prepare the octopus in advance and reheat it before serving. Store it in the refrigerator in an airtight container and gently reheat it to avoid it becoming too rubbery.
Can I make the octopus with potato cream without adding balsamic vinegar?
Yes. If the taste of balsamic is not preferred, you can omit it and season the octopus with a drizzle of oil.
