A simple starter that is sure to impress. If you love contrasting flavors, here you will find the sweet-and-sour taste of caramelized onion with the spiciness of the octopus and the savoriness of the burrata
Boil the octopus in not-too-salty water, with a carrot and an onion. If the octopus weighs half a kilo, calculate about 30 minutes plus the cooling time, which must take place in the same cooking broth.
Slice the onions thinly and sauté them in a pan with a drizzle of oil. Add two teaspoons of brown sugar and deglaze with two tablespoons of red wine. Cook for 10 minutes over low heat, until they fall apart, then add a teaspoon of balsamic vinegar.
Cut a tentacle from the octopus and place it in a lightly oiled nonstick pan. Sprinkle it with sweet paprika and sear it for a few minutes over high heat. Plate the onion, a burrata and finally the octopus using a ring mold. Decorate with drops of balsamic.
Do not throw away the octopus cooking water. You can use it for the broth of seafood risotto
Italia
| Energy (kcal) | 155.11 |
| Carbohydrates (g) | 3.18 |
| of which sugars (g) | 2.69 |
| Fat (g) | 11.67 |
| of which saturates (g) | 6.72 |
| Protein (g) | 9.17 |
| Fibre (g) | 0.37 |
| Salt (g) | 0.15 |
