Potato cream with octopus in gravy
4 servings
65 minutes
Potato cream with octopus in sauce is an exquisite dish of Italian cuisine that harmoniously combines the tenderness of mashed potatoes with the rich flavor of seafood. Its roots trace back to traditional Mediterranean recipes where simple ingredients transform into gastronomic art. The velvety potato cream, cooked in milk with garlic and bay leaves, gains depth of flavor, while octopuses stewed in a fragrant sauce of red wine, tomatoes, and olives add bright notes. Light caramelization on the grill gives the seafood an appetizing crispy crust. This dish is perfect for dinner with a glass of white wine, creating harmony between tenderness and spiciness. Garnished with fresh dill, this culinary masterpiece will delight lovers of refined taste.
1
Wash the potatoes, peel and cut into pieces. Then boil in milk for about 15 minutes with a clove of peeled and crushed garlic and a bay leaf. Remove the bay leaf and garlic and let the potatoes cool in the milk. Next, puree with an immersion blender, adding 1 tablespoon of olive oil. Season with salt and pepper to taste.
- White potatoes: 700 g
- Garlic: 1 clove
- Bay leaf: 1 piece
- Milk: to taste
- Extra virgin olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Thoroughly rinse the octopuses and dry with a paper towel. Sauté the washed and chopped onion in 2 tablespoons of oil. Add the octopuses, fry for 2-3 minutes, then pour in the wine and let it evaporate.
- Little octopuses: 350 g
- Green onion with bulb: 1 piece
- Extra virgin olive oil: to taste
- Red wine: 150 ml
3
Add tomato puree, chopped olives and capers, and a pinch of sugar. Cover and continue cooking for 35-40 minutes, stirring occasionally. At the end, add salt and pepper to taste. Remove the octopus from the sauce, let it drain, and grill for 2-3 minutes on each side until crispy. Spread the cream on plates, arrange the octopus, season lightly with sauce and olive oil, and garnish with dill sprigs.
- Tomato puree: 150 g
- Olives: 10 pieces
- Capers: 1 tablespoon
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
- Little octopuses: 350 g
- Extra virgin olive oil: to taste
- Dill: 1 bunch