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| Pea soup with grilled octopus, GROK and aged balsamic vinegar |
Preparation
1. Boil the octopus in unsalted water for 30 minutes
(time it from when the water starts to boil again after
adding the octopus), then cool in the same water. If it
is a larger octopus, boil for 45 minutes and cool.
2. Prepare the pea soup. Sauté the peas in a shallow
pot with a little Paradiso Extra Virgin Olive Oil for a few
minutes. Next, cover with boiling vegetable stock and
add salt and pepper. Cook the peas until they are
completely soft, then puree in a blender until they are
very smooth.
3. Pre-heat oven to 375F, then place a cooking tray
with the 10 tomatoes seasoned with olive oil, salt and
pepper into the oven for 25 minutes.
4. Meanwhile, cut the octopus tentacles in pieces and
sear in a very hot non-stick pan for 1 minute without
oil on one side. Turn over, drizzle with a teaspoon or
two of olive oil and sear for another minute to get
them crispy on the outside.
5. Pour the pea soup into the serving plates and layer
with the octopus. Add the roasted tomatoes, crumble a
few GROK on top and add a few whole pieces.
6. Finally, finish with a few drops of Margai Riserva
balsamic vinegar.
Buon appetito!
1. Boil the octopus in unsalted water for 30 minutes
(time it from when the water starts to boil again after
adding the octopus), then cool in the same water. If it
is a larger octopus, boil for 45 minutes and cool.
2. Prepare the pea soup. Sauté the peas in a shallow
pot with a little Paradiso Extra Virgin Olive Oil for a few
minutes. Next, cover with boiling vegetable stock and
add salt and pepper. Cook the peas until they are
completely soft, then puree in a blender until they are
very smooth.
3. Pre-heat oven to 375F, then place a cooking tray
with the 10 tomatoes seasoned with olive oil, salt and
pepper into the oven for 25 minutes.
4. Meanwhile, cut the octopus tentacles in pieces and
sear in a very hot non-stick pan for 1 minute without
oil on one side. Turn over, drizzle with a teaspoon or
two of olive oil and sear for another minute to get
them crispy on the outside.
5. Pour the pea soup into the serving plates and layer
with the octopus. Add the roasted tomatoes, crumble a
few GROK on top and add a few whole pieces.
6. Finally, finish with a few drops of Margai Riserva
balsamic vinegar.
Buon appetito!
Ingredients
(Serves 4)
60g GROK Deciso or Cereals (1pack)
1 lb de-frosted octopus
1/2 lb shelled peas
Vegetable stock
10 oven-roasted cherry tomatoes
4 tbsp of Paradiso Extra Virgin
1tbsp Margai Riserva balsamic
Salt and pepper
(Serves 4)
60g GROK Deciso or Cereals (1pack)
1 lb de-frosted octopus
1/2 lb shelled peas
Vegetable stock
10 oven-roasted cherry tomatoes
4 tbsp of Paradiso Extra Virgin
1tbsp Margai Riserva balsamic
Salt and pepper
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They're great! Good pre-delivery communication;
prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
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prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews
