Octopus with baked pepper and ricotta cream
2 servings
40 minutes
This exquisite recipe combines sea and earth flavors into a harmonious dish. Tender octopus soaked in rich teriyaki and soy sauce pairs with roasted sweet peppers that have a smoky aroma. Ricotta cream adds softness and a creamy texture, while paprika-fried potatoes add spicy notes. Charred cherry tomatoes and fragrant green oil made from dill and parsley complete the composition. The dish is perfect for an elegant dinner, blending gastronomic elegance with the comfort of home cooking.
1
Place red, yellow, and orange peppers in a baking dish, brush with olive oil, season with salt and pepper, and bake in a preheated oven at 180 degrees for 20 minutes.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Orange sweet pepper: 1 piece
- Olive oil: 260 ml
- Salt: to taste
- Ground black pepper: to taste
2
Peel the potatoes, slice them into circles about 4 mm thick, and boil until semi-cooked, about two minutes after boiling.
- Potato: 50 g
3
Whip the ricotta with cream, salt, and pepper using a mixer. Then strain through a sieve and transfer the resulting cream into a pastry bag.
- Ricotta cheese: 150 g
- Whipping cream 33%: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
Peel the hot baked peppers from the skin and seeds, cut a third off each. Place the pieces in a bowl, pour in 50 ml of olive oil, add garlic, vinegar, salt, pepper, and thyme, mix and let marinate.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Orange sweet pepper: 1 piece
- Olive oil: 260 ml
- Garlic: 2 cloves
- Apple cider vinegar: 15 ml
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 1 sprig
5
Heat 100 ml of olive oil to 74 degrees and blend with dill and parsley. Then strain through a sieve.
- Olive oil: 260 ml
- Dill: 15 g
- Parsley: 15 g
6
Heat 15 ml of olive oil in a pan and fry potato rounds sprinkled with paprika, salt, and pepper. Remove the cooked potatoes from the pan. In the same pan, fry a few rings of leek until golden brown.
- Olive oil: 260 ml
- Potato: 50 g
- Paprika: to taste
- Salt: to taste
- Ground black pepper: to taste
- Leek: 30 g
7
Heat 15 ml of olive oil in a pan, add teriyaki and soy sauce, and place the octopus. Fry for 2 minutes on each side.
- Olive oil: 260 ml
- Teriyaki sauce: 40 ml
- Soy sauce: 20 ml
- Octopus: 150 g
8
Cut the tomatoes in half, place them on a heat-resistant surface, sprinkle with sugar and salt, and char with a gas torch.
- Cherry tomatoes: 2 pieces
- Salt: to taste
9
Place potatoes, peppers, sautéed leeks, octopus, charred tomatoes on a plate, squeeze cream, and drizzle green oil around.