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Octopus with vegetables and Sicilian lemon farofa
🇧🇷Brazil
•View in original language
(Português)
70 min(s)
6 servings
Paulo Sarmento
@phsarmento- Ingredients
- Recipe
- Octopus1500 g
- Potato6 unit(s)
- Broccoli500 g
- cherry tomato500 g
- Garlic Head2 unit(s)
- Red onion4 unit(s)
- Cassava Flour500 g
- Sicilian lemon zest3 unit(s)
- White Onion3 unit(s)
- Leek1 unit(s)
- Carrot3 unit(s)
- Ginger1 unit(s)
- Olive oil400 ml
- Salt to taste
- Black pepper to taste
- Herbs to taste
- Butter200 g
- To cook the octopus, place it in a large pot with hot broth made with the white onions, carrots and leeks. Time: 40 minutes or until soft Remove the octopus, season with salt and pepper and quickly pass it in a very hot iron or heavy skillet with oil from the confit and whole garlic cloves.
- For the confit, in a small and high pan, add the cherry tomatoes, red onions (cut in 4) and 1 head of peeled and whole garlic, season to taste and let it cook at a very low temperature, without letting the oil boil in any of them. time. Time: 30 minutes
- For the sautéed vegetables, cook the potato al dente and just blanch the broccoli. Cut the potatoes into medium pieces and put them in the pan with butter, oil from the confit, whole garlic and herbs to taste.
- For the Sicilian lemon farofa, sauté onions, add the flour and lightly toast with butter. Once toasted, add the zest of the 3 Sicilian lemons and adjust the salt
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