Provencal polyp
Instructions
Clean and wash the Octopus, then for pity tenderise using a meat mallet.
Peel celery, onion and parsley.
In a saucepan bring to a boil the water with the bay leaf, celery and carrot chunks, vinegar and salt.
Dive Octopus and cook to moderate flame for 45 minutes.
Drain, let cool and pass under the Jet of cold water for easier spellarlo.
Drain them and chop into pieces.
Peel and wash the potatoes, cut into chunks, slice the onion and let it dry in a pan with 4 tablespoons of olive oil.
Add the potatoes and cook over high heat for 5 minutes, turning often.
Add Octopus, add salt and pepper, cover and continue cooking at moderate flame for 10 minutes stirring occasionally.
When done, sprinkle the polyp with the chopped parsley and leave the pan on the fire again 5 minutes before serving.
Ingredients and dosing for 4 persons
- 1000 g of polyp
- 400 g of potatoes
- 2 leaves of laurel
- 1 stalk of celery
- 1 sprig of parsley
- 1 onion
- 2 tablespoons of black olives
- 3 tablespoons of wine vinegar
- Olive oil extra virgin
- Salt
- Pepper