Curled Octopus with Polenta and Arugula Pesto

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
105 min

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Veneto

Tags

Medium, Stewed (stufato), Anniversary, Asking for forgiveness, Impress guests, Main course, 45 minutes, 60 minutes, Veneto, More than 1 hour, Dormouse, Polenta

Ingredients for 4 people

1 ½ pounds baby curled octopus
½ cup red wine
1 teaspoon garlic
1 ½ cups parsley
2 salt-packed anchovies
½ cup extra virgin olive oil
salt and pepper to taste
½ cup fish stock
For pesto: 3 ½ tablespoons extra virgin olive oil
1 cup arugula
¾ teaspoon salt
½ ounce pine nuts
1 pound polenta

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Ingredients

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ORIGINAL INGREDIENT	ALTERNATIVE INGREDIENT	QUANTITY
Salt Packed anchovies	Anchovies in olive oil	2

Preparation 60 minutes preparation + 45 minutes cooking

Carefully wash the octopus, remove the beak and sac.

Clean, rinse and bone the anchovies. Heat the oil in a pan over medium heat. Add the peeled garlic, anchovies and chopped parsley. When the garlic is lightly browned, add the octopus and sauté over high heat.

Add the wine and allow to evaporate. Add ½ cup of fish stock. Mix well and season with salt and pepper. Simmer the octopus over low heat, covered, for 40 minutes.

Meanwhile, place the arugula and pine nuts in a blender. Slowly add the oil while blending. Season with salt. Remove the octopus from the pan. Reduce the liquid until slightly thickened.