Today was a tiring day. In the office, everything flows, so to speak but nothing running! Alas, The cold these days and I are putting a melancholy. I'd like to get up and go. To see new people and places. London perhaps, by my friend that I miss living to die!
But gladly would go to Prague, Prague is my love .... I miss that now they are three years away, but only physically. With my mind I reach it every night before bed, a ride on the Charles Bridge to breathe a little 'magic and then fall asleep!
Ah, if there were no dreams!
And speaking of dreams, this recipe I thought of just at night. The day after I defrosted octopus, I bought the ingredients that were missing and here it is for you.
But gladly would go to Prague, Prague is my love .... I miss that now they are three years away, but only physically. With my mind I reach it every night before bed, a ride on the Charles Bridge to breathe a little 'magic and then fall asleep!
Ah, if there were no dreams!
And speaking of dreams, this recipe I thought of just at night. The day after I defrosted octopus, I bought the ingredients that were missing and here it is for you.
octopus with roasted fennel and crispy mint yogurt sauce lemon and fresh ginger.
Ingredients
- polyps average defrosted
- fennel;
- shallots;
- natural yogurt;
- whole lemons;
- juice, pulp and grated rind of 1 lemon;
- little cream;
- and extra virgin olive oil;
- grated fresh ginger;
- mint
- salt and pepper to taste Preheat
polyps (after thawing) in water and lemon slices until they become tender. I used to make medium-sized polyps first in the firing.
Once cooked allow to cool in its cooking water. Meanwhile, wash and thinly slice the fennel, dry them in a pan with olive oil and shallots a little 'browned. Sauté for good leaving crispy, season with salt, pepper and chopped mint.
Once cooked allow to cool in its cooking water. Meanwhile, wash and thinly slice the fennel, dry them in a pan with olive oil and shallots a little 'browned. Sauté for good leaving crispy, season with salt, pepper and chopped mint.
In a small bowl, whisk together yogurt, cream, a bit 'of extra virgin olive oil, grated ginger, juice and the pulp of the lemon. Mix well. Season with salt and unite, finally, the grated rind of lemon.
Now make heat a grill pan. Drain the cooking water octopus, cut in half and roast them on both sides.
Once roasted to well assemble the platter so fast, in fact, the polyp must be eaten hot.
... and that's it ...... good appetite and a buonumoreincucina all!
Until next time,
Rosalba
Even with this recipe I participate with please the contest Cynthia
Even with this recipe I participate with please the contest Cynthia
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