Italian
Roasted Octopus on Potato Cream
by Giallozafferano · 2.9M subscribers on YouTube
Octopus, potatoes and stracciatella di burrata: a simple and spectacular seafood appetizer perfect for the holiday table.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Difficulty
- medium
Ingredients
8 items- 800 gCooked Octopuscooked
- 800 gPotatoes
- Olive Oilto taste
- Saltto taste
- Pepperto taste
- 1 pcsLemonzest and juice
- 60 gStracciatella di burrata
- Parsleya bunch
Method
- Cut the cooked octopus into pieces and season with olive oil, salt, pepper, and lemon juice. Let marinate for 20 minutes.
- Peel the potatoes, slice into rounds, and cook in a saucepan with a drizzle of oil, covered completely with hot water.
- Meanwhile, sear the octopus in a pan on both sides until golden.
- After about 20 minutes, when the potatoes are cooked, blend them until smooth cream.
- Plate: spread the potato cream, top with roasted octopus, add dollops of stracciatella di burrata, and sprinkle with fresh chopped parsley.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
