Roasted octopus, stracciatella buffalo mozzarella and caramelized bell pepper - La Marca

second courses

Roasted octopus, stracciatella buffalo mozzarella and caramelized bell pepper

INGREDIENTS

  • · 1 whole octopus
  • · Stracciatella buffalo mozzarella 250 g
  • · 2 red bell peppers
  • · Extra virgin olive oil as needed
  • · Salt to taste

PROCEDURE

For the roasted octopus: wash the octopus and put it in boiling water and cook for 35-40 minutes. Once cooked, let it cool and then cut the tentacles into chunks. For the caramelized bell pepper: brown the peppers in an oven at 200° for 10 minutes, remove the seeds and peel them. Using a mixer, blend half of the peeled peppers along with the extra virgin olive oil and salt and dice the other half into small cubes. For the buffalo stracciatella cream: Blend the stracciatella with extra virgin olive oil and salt and refrigerate for 10 minutes.Sauté the octopus in a pan, spread the stracciatella cream in the center of the plate, arrange the roasted octopus and garnish to taste with the caramel and bell pepper concasse.

PAIRED WINE

Bouquet Collection

Conegliano Valdobbiadene Prosecco Cuvée Superiore DOCG

Dry

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