CHRISTMAS MENU # 2: WARM OCTOPUS WITH MASHED PURPLE POTATOES

I cooked this dish in its summer version – a fresh seafood mixture with octopus – until three months ago. I should say that i love it also in this season, in the cold winter. But Luca claims the only thing that he can eat when it’s cold outside is salad – at your orders, sir! and so, i made this “version”: more sophisticated, warm and also quite good, modestly. So much, to propose it as a starter for your-our christmas menu that (thanks god) is being drawing closer… no more words, I believe I’ve added too above in the recipe method. I’m putting up the Christmas tree, and how about you with decorations?

INGREDIENTS (Serves 8)

• An half a kilo octopus
• 250 gr. of surimi (imitation crab)
• A celery stalk
• 5 purple potatoes (usually are in small size)
• 2 small yellow potatoes
• 200 gr. of cherry tomatoes
• Extra virgin olive oil, salt, black pepper, lemon juice q.s.

Matching soundtrack: Puzzle pieces – Saint Motel

PROCESS

Octopus

My friends, here we have two possible ways to choose from. The easiest one is to buy an octopus already cleaned, cooked and chopped: you can easily find it in the  the frozen food section. The more “complicated” one (but not so, if you follow a few easy steps, I assure you) it’s to buy an octopus fresh at the fish counter. Cooking octopus, a bit ‘as the Carbonara pasta, for Italians has many versions as many there are hands that have cooked at least once in their lifetime. Some say to blanch previously only the tentacles, there’s also who cooks it a certain number of minutes multiplied by the square root of your age minus the cm of your hob, who talks to him as soon comes to a boil… So, each has its say. And I tell you mine: octopus in the pot, cold water to cover, bring to a boil (over low heat), once reached a boil turn off the heat and cover with a lid. The octopus will be ready when cooled in its cooking water. This method – which is fine for a small octopus, but also for large one, you have just to repeat the process twice – ensures softness to meat, in short it’s impossible to miss. Once cooked – or thawed – cut it into small pieces and move on to surimi. Now sliced surimi and set aside along with the octopus.

Potatoes

Slice thinly the purple and yellow potatoes; in a pan, cover the bottom with some olive oil and when it hot, pour the potatoes. Add salt and pepper and cook stirring occasionally until potatoes have dried their water. Now add water in small doses and cover, every few minutes raised the lid, with a wooden spoon “mash” potatoes and reach water until they are cooked through. At this point, to taste, you can add some grated parmesan cheese and some butter, leave to brown and turn off the heat. Arm yourself with a pasta cutter – or a cookie cutter as I did, in the shape of heart – grease it with oil, lay the potatoes inside the cutter and fill it pressing with the back of a spoon.

We’re almost there. You just have to finalize preparations: diced celery and season it with oil, salt, pepper and lemon drops. Saute octopus and surimi over high heat with a little olive oil until it browned. Put in a bowl and added celery. Now lay the fish over the potato pie. To taste, liven up the dish with tomatoes lightly cooked. I assure you that it’s really easier to do than to say. I recommend you to start from the octopus and, at the same time, to cook the potatoes. You will see that it is a breeze, and the success is guaranteed! Have a good weekend!

Photography: Sara Cartelli.
© The Eat Culture.