Cold Octopus Salad

INSALATA-DI-POLPO-.jpg

2.5 lb  octopus Raw
a sprig of thyme –
a bay leaf –
extra virgin olive oil –
salt –
pepper –
parsley –
lemon –
For the salad recipe if raw, gut and rinse the octopus, place in a saucepan, cover with cold water, add a sprig of thyme and a bay leaf and boil covered for 30 minutes from start of boiling.

Let it cool in the cooking water covered.  Remove when cool, drain strip the body and cut it into slices, eliminating eyes and beak. Separate the tentacles.

Dress it warm (the flavors blend better) with oil, salt, pepper, lemon and parsley

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Roasted Brussels Sprouts w/ Red Wine Vinegar

I FoodGuy

Roasted Brussels Sprouts w/ Red Wine Vinegar

Ingredients:

1 1/2 pounds Brussels sprouts
1/4 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, peeled
salt
1 cup water, or as needed
1/2 cup red wine vinegar
freshly ground black pepper

Directions:

Trim the core base of the sprouts. Remove the discolored outer leaves, and cut each sprout vertically in half. Wash them thoroughly, and drain well. Heat ¼ cup olive oil in a 3- quart braising pot or wide, deep skillet. Smash the garlic cloves with the side of a knife, and toss them into the oil, shaking the pan until they turn golden, about 2 minutes.

Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour in 1 cup water and the vinegar, and bring to a boil. Lower the heat so the liquid is simmering.

Cook, uncovered, until the sprouts are…

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