Octopus with Roasted Peppers and Ricotta Cream

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Octopus with roasted peppers and ricotta cream

Ingredients

Potato - 1.8 oz
Marinated cherries - 2 pieces
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Octopus - 5.3 oz
Garlic - 2 cloves
Ricotta cheese - 5.3 oz
33% Cream - 3 fl oz
Leek - 1.1 oz
Dill - 0.5 oz
Parsley - 0.5 oz
Thyme - 1 sprig
Apple Cider Vinegar - 0 fl oz
Yakiniku sauce - 1 fl oz
Soy Sauce - 0 fl oz
Olive Oil - 9 fl oz
Paprika - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the red, yellow, and orange bell peppers in a baking dish, drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 356°F for 20 minutes.

Step 2

Peel the potatoes, slice them into rounds about 4 mm thick, and cook until semi-tender, approximately two minutes after boiling.

Step 3

Whip the ricotta together with the cream, salt, and pepper using a mixer. Then, strain the mixture through a sieve and transfer the resulting cream into a pastry bag.

Step 4

Peel the hot roasted peppers, removing the skin and seeds, and cut each one into thirds. Place the pieces in a bowl, drizzle with 50 ml of olive oil, add garlic, vinegar, salt, pepper, and thyme, then mix and let marinate.

Step 5

Heat 100 ml of olive oil to 165°F and blend it with dill and parsley. Then strain through a sieve.

Step 6

In a skillet, heat 15 ml of olive oil and sauté the potato rounds, sprinkling them with paprika, salt, and pepper. Remove the cooked potatoes from the skillet. In the same skillet, sauté a few rings of leeks until they are golden brown.

Step 7

Heat an additional 15 ml of olive oil in a skillet, add teriyaki and soy sauce, and place the octopus in the skillet. Sear for 2 minutes on each side.