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Recipes Seafood
Octopus pie
- We boil the octopus in water with the bay leaves until tender and we then let it cool off.
- At the same time, in olive oil, we brown the carrots, finocchio and spring onions for a few minutes. We add the finely chopped tomatoes and boil until the liquids are absorbed. We take off the heat and toss in the chervils and hartwort.
- We cut the octopus in small pieces and add them in the ingredients of the filling prepared above. We season and stir well.
- We mix the olive oil with the sunflower oil. We grease a rectangular tray and line it with the 3 country-style dough sheets, while greasing them in between. We put the filling and repeat the process with the remaining dough sheets.
- We score the pastry in pieces, sprinkle it with sesame and bake in preheated oven at 170o C for one hour. We then remove it from the oven and let it cool off for a short while, before serving.
Ingredients:
- 1 pack of whole octopus or, octopus tentacle PESCANOVA
- 2 bay leaves
- 50 ml olive oil for the filling
- 50 ml sunflower oil for the leaves
- 50 ml olive oil for the leaves
- 6 village leaves
- Sesame for sprinkling
- 2 carrots, sliced
- 1 fennel, finely chopped
- 4 spring onions, sliced slices
- 4 medium tomatoes, finely chopped
- 1 bunch of myrons, finely chopped
- 1 bunch of cauliflower, finely chopped
- Salt, pepper
