Chef Gianluca Urru: Polpo con Vellutata di Pisellini Primavera e Cozze Nostrane.
Polpo con vellutata di Pisellini Primavera e Cozze Nostrane.
Prep. time: 10
Cook Time: 50
Difficulty: 3 out of 5
1 Mediterranean Octopus (Spanish will do medium to large size (1 - 2 kilos).
600 gr of Pisellini Primavera (Spring Peas)
1 Onion (Bonarcado)
2 table spoon EVO (Extra virgin olive oil COLD PRESS)
a Glass of white wine. (Vermentino DOC)
4 Mussels (Garnish)
1 Camona Tomatoes (Garnish)
Sea salt and pepper to Taste
First prepare the broth for cooking the octopus we'll need a carrot, two celery stalks with leaves, zucchini and red onion Bonarcado. then cut into coarse dice the vegetables after they have been washed of course. toss with olive oil just begins to brown shade with a glass of Sardinian Vermentino Doc, after that add ice up to three-quarters of the pot as soon as the ice melts add the octopus, salt and pepper to taste. for 30 minutes by boiling.
Cream of peas: cut up the onion, put in a pan with extra virgin (DOCG Sardinian oil), cook the onion until it gets little brown and sprinkle with half a glass of white wine, add the fresh peas, then add vegetable broth until the peas are perfectly cooked . Then blend them, and filter the cream with a chinoise . Arrange the soup in a clay pot, above have place the octopus and garnish with a slice of lemon and the mussels (previously washed clean purged and then put in a pan with oil and garlic pepper). We use a little water from the mussels to the velvety. Garnish with fresh tomatoes in our case we use Camona quality.
Wine pairing: Chardonnay Vermentino di Gallura
Torbato di Alghero
Check more recipes from Chef Gianluca Urru