How to cook octopus in the oven with vegetables, recipe with black truffle to make by cooking the octopus in boiling water before passing it in the oven with oil, garlic and thyme.
Ingredients for 4 people
- 800 g of octopus
- 100 g of celeriac
- 1 carrot
- 1 onion
- 1 fennel
- 1 clove of garlic
- 3 tablespoons of extra virgin olive oil
- thyme
For the dressing
- 400 g of puntarelle
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- 100 g of celeriac
- 1 fennel
- 1 lemon
- 2 tomatoes
- 40 g of black truffle
- coriander leaves
- salt and pepper
How to prepare baked octopus with vegetables
Cook the octopus in boiling water with celery, carrot, onion and fennel for about 30 minutes, then let it cool in its water.
Cut the octopus tentacles into small pieces and transfer them to a pan with 1 clove of garlic, a drizzle of olive oil and a sprig of thyme.
Put them in a hot oven at 250 ° C for 5 minutes, wetting them if necessary with some of the water used to boil the octopus.
Meanwhile, cut the fennel and celeriac into thin slices and dip them in ice water.
Clean the chicory while keeping only the heart.
Cut the tomatoes into slices.
In a pastry cutter prepare the dish alternating fennel, celery, puntarelle and octopus.
Decorate with coriander leaves, sliced tomatoes and black turtufo flakes.
Sprinkle everything with an oil-based citronette and lemon juice flavored with chopped black truffle.
