I am doing a cooking course : 8 lessons of two hours each, twice a week at the Hotel School in Bormio. I must say that I really like, it's fun and every night is the desire to try to prepare each dish! Also because the lesson ends with the tasting of each proposed recipe:-P and then my traveling companion , Ana is a hoot: D
I already did some 'experiments, and I must say that I have struggled to find available tasting guinea pigs: P
Today I found the octopus (or squid) and so I decided to try the octopus salad recipe that we had proposed to the fifth lesson. The fishmonger was kind enough to pulirmelo, is that I was a little 'sense and even if the lesson we were shown how to clean an octopus, I did not know where to get it (the octopus' live' is monstrous enough: D)
I had never cooked, preparation is simple, it just boiled first and allowed to stand in its cooking water before being skinned. There is however also those who eat it without pelarlo.
I bought a fresh octopus (but frozen is fine and I think costs a bit 'less) 1 Kg
I have prepared a large pot for the court-Buillon with cold water, celery, carrot, onion, salt, pepper beans, a glass of white wine, boiled it all and I've thrown my octopus 1 kg and I left to boil for 40 minutes. The water becomes the color "violet" but I think it's normal! I then left to stand in the water removed from the heat of the pan and then I peeled and cut into rondelline.
I have prepared well Vinegrétte: salt and half cup of vinegar and then I added just a little about a glass of olive oil.
I poured the mixture on the previously cut polyp et voila.
I had never prepared because I had no idea of \u200b\u200bthe procedure. End up with 14.00 Euros (price per Kg) I went out salad octopus for 4 / 5 people.
