Ingredients:
1 small octopus weighing 1 kg or two weighing 1/2 kg
1 clove of garlic
1 handful of parsley
1/2 glass of extra virgin olive oil
1/2 onion (sliced)
5 semi-dried cherry tomatoes (for making sauce)
1 small piece of hot pepper
For the stuffing:
1 julienned cucumber
thin slices of raw tuna
sea urchin flesh
salmon roe
soya sauce
grated horseradish
pickled ginger
(all these are typical ingredients for sushi and can be found in Japanese delicatessens or in supermarkets)
Preparation:
Wash the octopus but do not remove its ink sack. Put the octopus in a terracotta casserole. Add the garlic, the parsley, the oil, the onion, the tomatoes and the hot pepper.Tightly cover the pan and cook over a very low heat for 2 hours without opening it up. Serve in small pieces, as a stew.
Print