Barilla recipes

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Curled Octopus with Polenta and Arugula Pesto

di Academia Barilla

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Curled Octopus with Polenta and Arugula Pesto
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Veneto




Ingredients for 4 people


1 ½ pounds baby curled octopus
½ cup red wine
1 teaspoon garlic
1 ½ cups parsley
2 salt-packed anchovies
½ cup extra virgin olive oil
salt and pepper to taste
½ cup fish stock
For pesto: 3 ½ tablespoons extra virgin olive oil
1 cup arugula
¾ teaspoon salt
½ ounce pine nuts
1 pound polenta



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Salt Packed anchovies Anchovies in olive oil 2

Preparation 1 hours preparation + 45 minutes cooking
1. Carefully wash the octopus, remove the beak and sac

2. Clean, rinse and bone the anchovies

3. Heat the oil in a pan over medium heat

4. Add the peeled garlic, anchovies and chopped parsley

5. When the garlic is lightly browned, add the octopus and sauté over high heat

6. Add the wine and allow to evaporate

7. Add ½ cup of fish stock

8. Mix well and season with salt and pepper

9. Simmer the octopus over low heat, covered, for 40 minutes

10. Meanwhile, place the arugula and pine nuts in a blender

11. Slowly add the oil while blending

12. Season with salt

13. Remove the octopus from the pan

14. Reduce the liquid until slightly thickened

15. Mix the polenta with the arugula pesto

16. Serve the octopus on a bed of polenta and arugula pesto