Crostoni with seared octopus and black cabbage Poached octopus

THE croutons with seared octopus and black cabbage i am a starter since strong and decisive flavor. The homemade bread enhances the rustic taste of the black cabbage, while the octopus gives a refined touch to the recipe.

Ingrediants

  • 1 fresh octopus of 1 kg
  • 1 carrot
  • 1 spring onion
  • Laurel
  • 1 clove of garlic
  • 1 chilli
  • 1 head of black cabbage
  • extra virgin olive oil
  • 4 (or 8 depending on the size) slices of homemade bread – or naturally leavened

Watch the video of how to prepare Crostoni with seared octopus and black cabbage, an appetizer that is both refined and rustic at the same time.

Watch the video of Crostoni with seared octopus and black cabbage

WATCH THE VIDEO OF CROUTONS WITH SCALPED OCTOPUS AND BLACK CABBAGE

How to prepare: Crostoni with seared octopus and black cabbage

Prepare i croutons with seared octopus and black cabbage if the first course is not included in the menu, since the appetizer will be decidedly substantial.

The preparation of the octopus can be difficult, especially due to the consistency of this mollusk, which risks becoming hard and chewy during cooking. Follow the steps outlined in the recipe carefully and you will get a soft and succulent octopus.

The black cabbage is one delicious vegetable, particularly widespread in Tuscany, but also beautiful to look at, with its dark green leaves, which become shiny and bright when cooked. You can find it the protagonist of many recipes such as the black cabbage in a pan or the black cabbage chips in the oven.

These croutons are a gourmet variation of the usual bruschetta, and represent the ideal opening for a fish lunch or dinner. If you prefer, you can use smaller slices of bread and get some toast, easier to eat in a single bite if, for example, the dinner will be a buffet.

OTHER TASTY RECIPES: Stewed octopus, Chickpea and octopus soup, Cold octopus and eggplant salad

Medium Run Preparation Time 15 min Cooking Time 60 min Servings 4

How to prepare: Crostoni with seared octopus and black cabbage

Preparation Crostoni with seared octopus and black cabbage - Phase 1

Preparation Crostoni with seared octopus and black cabbage - Phase 1

To prepare the croutons with seared octopus and black cabbage, clean the octopus, wash it under fresh running water and sear it, starting from the tentacles, in a saucepan with a little oil. As the tentacles curl, drop the octopus along with the peeled carrot, spring onion and bay leaves. Then add 1 glass of water and cover. Cook over medium-low heat for about an hour, lifting the lid as little as possible and possibly adding a drop of water if the bottom dries up. When, by inserting a toothpick, the octopus will be yielding, turn off and always let it cool with the lid on. In the meantime, browse the cabbage, rinse it and with a small knife remove the central and hardest part of the leaves (the rib). Immerse the leaves for a few seconds in boiling salted water, a few at a time, and drain them gradually, pulling them up with a skimmer.

Preparation Crostoni with seared octopus and black cabbage - Phase 3

Preparation Crostoni with seared octopus and black cabbage - Phase 3

Prepare the croutons: cut each slice of bread in half – only if they are very large – and grill it on both sides. Keep aside. Drain the octopus, dry it with absorbent paper and cut it into not too small pieces, leaving the tips of the tentacles long.

Preparation Crostoni with seared octopus and black cabbage - Phase 4

Preparation Crostoni with seared octopus and black cabbage - Phase 4

Heat a little oil in a non-stick pan and when it is hot, brown the octopus for a few seconds (a little at a time) so that it becomes shiny on the outside. Keep it aside. Then add a little oil in the pasta maker with the octopus cooking juices, raise the temperature again and brown the sliced ​​garlic and chilli pepper. Then sauté the black cabbage. Salt.

Preparation Crostoni with seared octopus and black cabbage - Step 5

Arrange some black cabbage on each crouton. Sprinkle with the chopped octopus. Drizzle with oil and serve the croutons with seared octopus and black cabbage.

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