Octopus and polenta with black truffle

Octopus and polenta with black truffle

A delicious and elegant starter with the very delicate porcini and truffle cream

Difficulty

MEDIUM

Time

40 min.

People

6

Difficulty

MEDIUM

Tempo

40 min.

Persone

6

Ingredients

• 100 g polenta with truffle

• 0,5 l of water

• Salt as Required

• 1 kg octopus

 

 

PREPARATION

  1. Boil a pot of water with half a glass of vinegar, an onion, a carrot, a stalk of celery and parsley. Dip the octopus in the pan and cook it for about 40 minutes (this time is calculated for a weight of about 1 kg), then turn off the heat and let it cool in its water.

  2. In the meantime, bring the salted water to a boil, pour the TRUFFLE POLENTA into it at the same time and mix vigorously.
  3. Cook the polenta for about 30 minutes, stirring constantly.
  4. Once the octopus has cooled to room temperature, cut it and scald it on the very hot plate or in a pan with very little oil.
  5. Once cooked, place the TRUFFLE POLENTA on the plate and place the octopus tentacles on top.