Roasted octopus with hazelnut sauce and roasted peppers
Polvo assado com molho de avelãs e pimentos assados
Polvo assado com molho de avelãs e pimentos assados
INGREDIENTS
- Clean Brasmar Octopus
- 2 Red Peppers
- 2 Tomatoes
- 1 Onion
- Juice of 1 Lemon
- 1 Carrot
- 1 Clove of Garlic
- 6 Small Potatoes
- 1 Bunch of Coriander
- Celery
- Hazelnuts 200g
- 2 Tablespoons of Balsamic Vinegar
- 1 Glass of Olive Oil
PREPARATION
Sauté an onion, a carrot and a celery in olive oil.
Add salt and water until halfway up the pan, or until the octopus is covered. After boiling, let the octopus cook over low heat for 1 hour.
When cooked, remove the broth, place in a dish and drizzle with a little olive oil.
Roast the hazelnuts, roast the peppers and grill the tomatoes.
Mix everything, add 1 tablespoon of balsamic vinegar, olive oil, salt and pepper to taste. Blend until you reach the desired consistency.
Cook the potatoes until they are almost ready.
Crumble them with a knife, drizzle with olive oil and place in a preheated oven until golden brown.
Chop coriander, 1 grated garlic, juice of 1 lemon, olive oil and salt.
Grill the cooked octopus until crispy and serve on top of the hazelnut sauce, with potatoes and coriander sauce.
PREPARATION
Sauté an onion, a carrot and a celery in olive oil.
Add salt and water until halfway up the pan, or until the octopus is covered. After boiling, let the octopus cook over low heat for 1 hour.
When cooked, remove the broth, place in a dish and drizzle with a little olive oil.
Roast the hazelnuts, roast the peppers and grill the tomatoes.
When the cauliflower is ready, add it to the onion sauté made earlier and add 2 cups of water. Let it cook for 15 minutes or until it is ready to make the puree.
Mix everything, add 1 tablespoon of balsamic vinegar, olive oil, salt and pepper to taste. Blend until you reach the desired consistency.
Cook the potatoes until they are almost ready.
Crumble them with a knife, drizzle with olive oil and place in a preheated oven until golden brown.
Chop coriander, 1 grated garlic, juice of 1 lemon, olive oil and salt.
Grill the cooked octopus until crispy and serve on top of the hazelnut sauce, with potatoes and coriander sauce.
