How to Cook Octopus Like a Chef – The Italian Way | Tender & Flavorful скачать в хорошем качестве

How to Cook Octopus Like a Chef – The Italian Way | Tender & Flavorful

Learn how to cook octopus like a chef, the Italian way. In this video, I show you how simple it is to prepare tender, flavorful octopus at home, along with a refreshing zucchini salad (insalata di zucchina). Both dishes are light, Mediterranean, and perfect for summer. We’ll start by simmering the octopus gently with wine, celery, carrot, and bay leaf for flavor, before pressing it into a beautiful salami-style shape. Alongside, I prepare a quick zucchini salad with basil, mint, garlic, and balsamic vinaigrette — the perfect side dish to serve with octopus. Whether you’ve never tried cooking octopus before, or you’re looking for an authentic Mediterranean method, this recipe is simple, affordable, and full of flavor. 🐙 Octopus Recipe 1 octopus (approx. 600 g) 1/3 glass dry white wine 1 carrot, chopped 1 celery stick, chopped 1 bay leaf Black pepper (pinch) Salt (pinch) Marinade: 1 medium lemon (juice) Equal amount olive oil Fresh parsley, chopped (reserve some for garnish) A drizzle balsamic vinegar (or other vinegar, optional) Pinch of salt and pepper Method: Prepare a stock with carrot, celery, bay leaf, pepper, salt, and wine. Rinse octopus and immerse in boiling water, dipping 4–5 times until tentacles curl. Simmer on medium-low for 20 minutes. Switch off and let cool in liquid for 20 more. Make marinade with lemon, olive oil, parsley, vinegar, salt, pepper. Chill in fridge. Slice octopus into pieces and pack tightly into a small plastic bottle. Cut and fold the edges, then wrap with cling film. Refrigerate 4–5 hours (or overnight). Slice like salami to serve, garnish with parsley and lemon. 🥒 Zucchini Salad Recipe 2 medium zucchini (courgettes), cut into strips Fresh mint leaves, chopped Fresh basil leaves, chopped 1 garlic clove, finely chopped 2 tbsp olive oil Drizzle of balsamic vinegar (or other vinegar) Pinch of salt and pepper Method: Boil zucchini strips in unsalted water for 4 minutes. Drain well and press gently to remove excess water. Prepare vinaigrette in a jar: mint, basil, garlic, olive oil, balsamic, salt, pepper. Shake well. Add vinaigrette to warm zucchini, mix, and refrigerate for at least 2 hours before serving. 00:00 Introduction – Octopus in Mediterranean cooking 00:31 Ingredients and preparing the stock 01:52 Cooking and tenderising the octopus 03:18 Making the lemon and parsley marinade 04:59 Zucchini salad (insalata di zucchina) with balsamic vinaigrette 09:06 Shaping, slicing, and serving the octopus #octopusrecipe #italiancooking #seafoodrecipe #zucchinisalad #mediterraneancooking #howtocookoctopus #tortellinotime #tortellino