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Octopus And Potato Mousse With Asti Secco Docg Duchessa Lia

 

A great classic: octopus on mashed potatoes is a dish that can always amaze and delight guests. Easy to make, beautiful to look at, perfect for any season!


Here is the recipe that Lucia Carniel, blogger from L'ultima fetta, has written for Duchessa Lia, a reinterpretation of a recipe by Michelin-starred chef Viviana Varese. The perfect match? Our Asti Secco Docg, the ideal label to pair with the soft and juicy octopus meat.



INGREDIENTS and PROCEDURE
for the Octopus

  • 1 thawed octopus about 800g
  • 30g butter
  • 2 tablespoons of extra virgin olive oil
  • 1 bay leaf
  • 1 sprig of rosemary
  • 4 black peppercorns
  • 1 carrot
  • 1/2 leek
  • 1 celery stick
  • 1 onion

Clean the octopus and remove the rostrum (if you don't know how to do it, look here). Cut carrot, celery, onion and leek into large dices and set aside. In a large cast iron pot (or in any heavy or clay pot), pour oil, butter, bay leaf, rosemary and black peppercorns. Let it heat up, then add the diced vegetables and cook over medium heat for about 10 minutes, stirring with a wooden spoon. When the vegetables are golden brown, place the octopus on top, cover with the lid, lower the heat and leave to cook for at least 1 hour. Leave the octopus to cook for a bit more if it is still quite firm. Let it cool. Just before serving, drain the cooking liquid and set aside.

INGREDIENTS and PROCEDURE
FOR THE POTATO MOUSSE

  • 450g peeled white paste potatoes and cut into 2 cm cubes
  • 100g cream
  • 95g whole milk
  • 6g salt (1 teaspoon)
  • 3g sugar (1/2 teaspoon)
  • 1.5g soy sauce
  • 60g boiling water
  • 20g extra virgin olive oil

Put the potatoes in a saucepan filled with cold water and boil them. Alternatively, place them in a casserole dish, cover with cling film and cook in the microwave oven for about 4 minutes. Once they are cooked, put them in a heat-resistant blender (or in a thermomixer) and wait for them to reach the temperature of 60°C. In the meantime, pour milk, cream, soy sauce, sugar and salt into a saucepan. Heat the mixer until it reaches 60°C, then add the mixture of liquids to the potatoes (which have the same temperature) and mix everything at medium speed for about 1 minute and a half. Pour the olive oil, followed by the boiling water altogether. Put the mixer at maximum speed and let it whip for about 20 seconds. (If you will not immediately plate the dish, you can store the potato mousse in a warm container covered with cling film suitable for cooking.)

PLATING THE DISH

  1. octopus tentacles
  2. potatoes mousse
  3. chives
  4. sweet paprika

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