Baby Octopus with Cherry Tomato Confit.
Today I take you to the villages of my Sicily, to let you savor the sweetness of cherry tomatoes along with the body of freshly caught baby octopus, those that still move and stick to your hands with their suckers.
Baby Octopus with Cherry Tomato Confit is a dual dish that can become an appetizer, a main course, or even the seasoning for a pasta dish.
Enjoy your journey with this recipe.
Thought for you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 330.50 (Kcal)
- Carbohydrates 17.43 (g) of which sugars 15.77 (g)
- Proteins 31.82 (g)
- Fat 14.47 (g) of which saturated 2.13 (g)of which unsaturated 0.81 (g)
- Fibers 1.93 (g)
- Sodium 565.94 (mg)
Indicative values for a portion of 300 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
Let’s go shopping
- 1.76 lbs Baby Octopus
- 1.54 lbs Cherry Tomatoes
- 2 cloves Garlic
- Oregano
- Salt
- Pepper
- 3.5 oz Extra Virgin Olive Oil
- Chopped Parsley
Baby Octopus with Cherry Tomato Confit
Tools
What we need
- Cutting Board
- Knife
- Baking Sheet
- Pan
Preparation
Baby Octopus with Cherry Tomato Confit
The first thing to do is choose rather small octopuses, each weighing no more than about 10 oz since they will not be boiled.
Remove their innards completely contained in the head, just turn it inside out.
Divide the tentacles one by one or at most in pairs, and we don’t need the head, so you can boil it to make it into a salad.
Wash the cherry tomatoes and cut them in half.
Place them in a baking sheet, season with plenty of salt, pepper, oregano, chopped garlic and drizzle with extra virgin olive oil.
Cook them for 20 minutes in a fan oven at 375°F.
When cooked, take them out and set aside.
Now take a non-stick pan, and heat it well on the stove, then place the tentacles to sear for 2 minutes on each side.
At this point, prepare a lid nearby as it will be very useful. Pour 4 tablespoons of extra virgin olive oil into the pan, and immediately cover with the lid to avoid splashes.
Cook for 3 minutes, then remove from the heat, wait for it to stop frying, and turn the tentacles to the other side.
Continue cooking for another 2 minutes,
After these minutes, drain the excess oil and add the confit tomatoes, mix and….
Serve.
Here are the Baby Octopus with Cherry Tomato Confit ready.
preservation
Baby Octopus with Cherry Tomato Confit.
This dish can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.
If you want to use larger octopuses, I recommend blanching them first and then proceeding with the recipe as described above.
