Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Octopus
Salsa
How it's done
Octopus
Place the octopus, oil, garlic, salt, bay leaf and parsley in a cooking pot. Cover and bring to the boil, reduce the heat and simmer the octopus (covered) for approx. 1 hr. 15 mins. Leave the octopus to cool in the resulting juice.
Salsa
Place the sultanas in a bowl along with approx. 50 ml of the octopus juice, leave to soften for approx. 15 mins. Add the celery, parsley, olives, capers, olive oil and balsamic, mix, season. Without adding any oil, toast the pine nuts in a frying pan for approx. 2 mins. Add the pine nuts to the salsa.
Serve
Cut the octopus into pieces and plate up. Top with the salsa.
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