The preparation of these delicious sea bream and potato bundles is somewhat elaborate because it requires time, but the tasty and refined result is worth all the effort!
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
SEA BREAM AND POTATO BUNDLES
- 14 oz re-milled durum wheat semolina flour
- 4 eggs (Medium size)
- to taste salt
- to taste water
- 18 oz fresh sea bream, fillets
- 14 oz potatoes, peeled, cooked, boiled
- to taste dry white wine
- to taste Salt and pepper
- to taste parsley
- to taste extra virgin olive oil
- 1 clove fresh garlic
- 11 oz Baby octopus (Weight of cleaned baby octopus)
- 3.5 oz white wine
- 1 clove fresh garlic
- to taste extra virgin olive oil
- to taste Salt and pepper
- to taste chili pepper
- to taste parsley
Steps
For our recipe, start by preparing the egg pasta. Generally, the recipe is one egg for every 100 g of flour, so if you need more pasta, adjust by remembering this proportion. I personally prefer using yellow eggs that give the pasta a more vibrant and beautiful color. Place the flour in a mound on a work surface, create a well in the center, pour in the eggs, add the salt, and lightly beat with a fork. Then start kneading by mixing the flour into the center with the eggs, trying not to let them spill out of the perimeter. You should obtain a homogeneous and elastic dough. If needed, add a bit of water. Once kneaded, wrap it with plastic wrap and let it rest in the fridge for half an hour.
Now move on to preparing the filling. In a pot, boil the potatoes; once ready, peel them and blend them to obtain a smooth puree without lumps.
In a pan, cook the sea bream fillets with a drizzle of oil, garlic, and wine. Adjust with salt and pepper and cook until the wine has evaporated.
In a bowl, combine the potatoes and sea bream. Mix until you get a homogeneous mixture.
Clean the baby octopus well, removing the beak and eyes, and rinse under cold water. Finely chop the garlic and parsley. In a pan, heat the extra virgin olive oil over medium heat with the chopped garlic and parsley. Sauté slightly for a few minutes. Add the baby octopus to the pan and cook for about 5 minutes until the baby octopus becomes tender. Deglaze with the dry white wine and continue cooking for another 5-10 minutes until the wine has evaporated. Adjust with salt, pepper, and a chili pepper.
Roll out the puff pastry thinly, cut into 2×2 inch squares, place a bit of sea bream and potato filling in the center of each square, and form the bundles by folding the sides towards the center, sealing the edges well. If you decide to cook the bundles later, place them on a sheet of parchment paper with some semolina. When ready, bring the water for cooking to a boil, choosing a very large pot or, even better, a large non-stick pan where the bundles can swim freely (by large pan, I mean one with at least 14 inches in diameter). When the water boils, gently drop in the bundles and cook them, considering that the cooking time will depend on the thickness of the pasta. Drain them al dente and continue cooking directly in the pan with the baby octopus sauce.
