Polipo alla ligure
Instructions
Put the Octopus whole and 4 potatoes in a pan (without adding any liquid) and let simmer for about 1 hour.
The Pan must have a lid.
After cooking remove the polyp and cut with scissors into small pieces, and place them in a tray.
Dress the Octopus cut with a lemon and olive oil sauce.
Potatoes, divided into 4 segments (will have a purplish color), will be used to garnish the polyp.
Pour into a bowl and mix the yoghurt with the Ketchup.
The sauce, which can be placed as desired on the Octopus, will take up a delicate pink.
Recommended a good Verdicchio of Marche wine served at 11-12 degrees.
Ingredients and dosing for 4 persons
- 1000 g of polyp
- 4 peeled potatoes
- Olive oil extra virgin
- 1 lemon
- 1 jar of skinny white yoghurt (125 g pots)
- 2 tablespoons of ketchup