P.IVA 01351171002 - Argentario Golf Resort & Spa © 2019

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

 

Polpo scottato su crema di sedano rapa e carciofi alla mentuccia

By Chef Riccardo Cappelli

 

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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