P.IVA 01351171002 - Argentario Golf Resort & Spa © 2017

Recipe: Seared octopus on celeriac cream & lesser-calamint artichoke Argentario Golf Resort & Spa

Hotel lusso a Porto Ercole - Toscana
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Recipe: Seared octopus on celeriac cream & lesser-calamint artichoke

Riccardo Cappelli, Chef at Dama Dama Restaurant in Porto Ercole, proposes this recipe for you delight your taste buds and practice your cooking skills in the kitchen.

Polpo scottato su crema di sedano rapa e carciofi alla mentuccia

INGREDIENTS

  • Octopus nr 2
  • White wine 500 ml
  • Celery
  • Half a lemon
  • Zucchini/artichoke – to taste
  • Extra virgin olive oil - to taste
  • Salt and pepper to taste nr 1

 

For the Cream:

  • Celeriac nr 2
  • Milk 250 ml
  • Fresh cream 200 ml

 

For the artichokes

  • Artichokes Nr 4
  • Half a lemon
  • Lesser calamint to taste

 

 

PREPARATION:

Put the octopus, the celery and half-a-lemon in water with white wine, cook slowly. When cooked, drain and cut into pieces, then brown in a fry pan with extra virgin olive oil.

While the octopus cooks, clean the celery and cut it into pieces, brown it lightly in a pan, add the milk and cook slowly. When cooked, add the cream and emulsify with a bit of olive oil. Add salt and pepper to taste.

Clean the artichokes (keep them in water and lemon), cut them into 6 parts and sear them in a fry pan with olive oil. When ready, add the grinded lesser calamint, and add salt and pepper to taste.

 

BUON APPETITO!

 

 

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