Ligurian octopus in the Bork U800 multichef

Ligurian octopus in the Bork U800 multichef

Category: First meal

Kitchen: italian

Ingredients
Octopus	310
Squid (mini)	100
Mini potatoes	200
Fish broth	250
Fresh tomatoes	200
white wine	30
olives	30
capers	10
Olive oil	1 tbsp. l.
Bay leaf	1 PC.
Garlic	1 tooth
Basil, rosemary, parsley, thyme, salt, black pepper.

Cooking method

• Yesterday we tested the recipe from the chef of the restaurant "Dom-Carlo" Carlo Grecu, wired into the processor of my multicooker, well what can I say we liked, though 4 servings there are relative, rather 2, but fearing that it would not work, we decided to do everything exactly as indicated in recipe for a multicooker (only I didn't peel the potatoes, because they are mini, and I don't have an electric cleaner).
• Pour olive oil into the multicooker bowl, add garlic there and select the "Fry" mode, fry it for 3 minutes. Add wine, evaporate, and put all other ingredients in the bowl. Then select the "Octopus" program. After 30 minutes, the delicious smell of seafood spread through the kitchen.
• 
• 310 g octopus, 100 g mini squid, 250 ml fish broth, 30 ml white wine, 200 g mini potatoes, 200 g tomatoes, 30 g olives, 10 g capers, 1 tbsp. l olive oil, bay leaf, one clove of garlic, herbs (basil, parsley, thyme, rosemary), salt, ground black pepper.
• As a result, we came to the conclusion that it is possible to make this from a sea cocktail, which is not as expensive as octopuses and will also be tasty, next time I will unsubscribe what happens.

The dish is designed for

4 (2 servings)

Time for preparing:

35 minutes

Cooking program:

Octopus

Note

OCTOPUS is a sea cephalopod mollusc. Length 1.5 m, weight 0.8-30 kg. The body and head are soft; around the mouth there are 8 tentacles with suction cups. Inhabits all seas (except desalinated ones). Fishing object (in the USSR it is mined in the Far East). The octopus meat is tender, contains 9.8% protein, 0.8% fat, and tastes like squid meat. It goes on sale smoked, pickled, ice cream and canned food. Used for appetizers and hot dishes (boiled, fried, stewed).

10 g capers

You're lying! She put thirty! I saw!
Now I need to adjust my cartoon to this recipe, I don’t have an octopus program!

You're lying! She put thirty! I saw!
Now I need to adjust my cartoon to this recipe, I don’t have an octopus program!

you will come to me more often.

Irish, correct the ingredients in the recipe, otherwise you read it first, and it seems that there is nothing but potatoes with sea creeps ...
By the way, with ordinary potatoes and with a sea cocktail, as well as just with squid, it works quite well.
But the quality of the wine can be quite critical: I somehow added seasonal sour liquor of dubious origin, so it would be better without it at all.

Irish, correct the ingredients in the recipe, otherwise you read it first, and it seems that there is nothing but potatoes with sea creeps ...
By the way, with ordinary potatoes and with a sea cocktail, as well as just with squid, it works quite well.
But the quality of the wine can be quite critical: I somehow added seasonal sour liquor of dubious origin, so it would be better without it at all.

Well, we also decided so about the sea cocktail. You also have 800 Ol or how do you cook it.

No, I have a Radik 150, but I looked at the recipe a few years ago in Spain, we were resting there in a club, i.e.you could eat in the restaurant, but you could cook yourself - there was a decent kitchenette there.
And in the mercator there were absolutely awesome seafood, exclusively of today's catch.
There we got hooked on miniatures and octopuses (my husband also loves all kinds of mussels, and I somehow calmly towards them) so much that even when we dined outside the residence, we also ordered them in different forms.
I don’t remember exactly where, we tried this option.
Liked it, wrote down the recipe.
I cook either on the stove or in the VM.
By the way, it's also delicious with cuttlefish.
But, unfortunately, the difference between freezing and fresh is very significant.

Ol? Well, tell me how on the stove or in your cartoon, how long and what modes?

So practically, everything is the same.
It happens that I do without wine, then with lemon juice and an incomplete teaspoon of honey, you can literally drop a teaspoon of vodka or brandy, just be careful not to flare up, but it tastes better with wine when it is good.
Garlic - I press the cloves with a knife, fry in oil and discard.
I fry potatoes, seafood on an active fire (in the cartoon on "express") for just a couple of minutes.
then white wine, also a couple of minutes.
Then a little water or broth, Provencal herbs or others that are available, lavrushka, a couple of allspice peas.
If the herbs are not dried, then they can be later.
If there was no wine, then a little honey, and lemon juice is almost at the very end, 3 minutes before readiness.
More salt and pepper 3 minutes before cooking, but I like white pepper more here.
Only octopuses cook longer, and squid, cuttlefish and mussels - no more than 15 minutes.
And if fresh, then even less, but then the potatoes should be thrown on frying early, and after 5 minutes - sea reptiles.
Or use young potatoes, they cook faster.
I also rarely use broth, I just add some water, but less, I don't have as much liquid as you have in the photo.
I crumble the tomatoes very finely (without the skin), add them 5 minutes after boiling the potatoes, sometimes also bell pepper - no more than a third, so as not to interrupt other tastes.
I don't really like capers here, and I prefer olives instead of olives.
In MV, the main cooking, after frying, can be done even with soup, even with stewing, even with a multi-cook, I prefer stewing.

Thanks Olya, I need to show Lenka, she was thinking how to cook it.

Lenka needs to be shown, she's been thinking how to cook it.

That one I already passed.
Olka does not know how to cook purely nashensky, Ligurian, sea reptiles!

Olc, as a purely Ligurian, a purely Ligurian, tell me, do you know how to cook reptiles?

Lenka needs to be shown, she's been thinking how to cook it.

So you painted everything here, and even provided it to her in kind. Where is her ischo?

Olka does not know how to cook purely nashensky, Ligurian, sea reptiles!

And you ... and I ... and she .. they .., in general, you yourself are!

[Irk]

Irk, you can immediately see your love for exotic countries. And your cuisine is so exotic, octopuses, shrimp squids and so on. evil spirits tasty ...

[Irk]

Irk, you can immediately see your love for exotic countries. And your cuisine is so exotic, octopuses, shrimp squids and so on. evil spirits tasty ...

Galya: a-kiss: it just so happened that we rest only in countries where parrots are found, and they are "contagions" only in exotic countries.

I want to add, I break the tomatoes with a blender in mashed potatoes and add them to the soup, you can, of course, peel and chop finely, but I'm too lazy. And then I read the recipe and nowhere is it written about it.

And then I read the recipe and nowhere is it written about it.

How many years have passed?

Lenka is exactly one year old! UzhOs! So I'm waiting for you again!

A little bit left ... Then you will expel the figs again.

I'm making a soup with a seafood cocktail. Here I ran to check the products. Salivation has already begun.

I'm going!