Text 5709, 98 rader
Skriven 2011-01-12 05:01:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 474
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Octopus & Ceci Bean Zuppa w/Escarole, Garlic & Chilies
 Categories: Seafood, Beans, Soups, Chilies
      Yield: 7 servings
 
    1/2 c  Dried ceci beans
           - (chickpeas)
           Kosher salt
    2/3 c  Extra virgin olive oil; +
           - more for finishing
      6 cl Garlic; smashed
           Rind of 1/2 lemon; in strips
           - using a vegetable peeler
      2    Bay leaves
      4 lb Octopus; defrosted, rinsed
      1    Head escarole: cored
      3    Celery ribs; thin sliced
      4    Calabrian chilies; stemmed,
           - minced
 
  Pair with Gaglioppo (Calabria)
  
  Octopus comes with its own braising liquid: just put it in
  a pot on the stove top, turn on the heat, and a couple of
  inches of water will soon appear at the bottom of the pot.
  It is a great little secret that a dish that appears so
  exotic is actually quite simple. Of course, any Neapolitan
  will tell you that the only octopus worth eating come from
  the Tyrrhenian Sea, and finding a Tyrrhenian octopus in
  California is a tall order. But we do have access to fresh
  octopus from the Pacific, which are a treat. If you cannot
  find fresh octopus, frozen ones are more widely available.
  Sometimes you will see frozen cooked octopus for sale,
  which are not the best option for this soup, though they
  will do. If you do use precooked octopus, decrease the
  braising time to 30 minutes and add about 2 cups water to
  the pot (the cooked octopus won't release sufficient liquid).
  And if you buy only octopus tentacles, you will also probably
  need to add water to the pot. Finally, I make this soup with
  the 4-pound specimens we get at A16, so if you can only find
  2-pound octopus, you will need to buy a pair of them. Don't
  worry if they look large. They will shrink up as they release
  their water.
  
  Pick over the beans, removing any broken pieces and pebbles,
  and rinse well. Place in a bowl, add water to cover generously,
  and let soak for at least 2 hours or up to overnight.
  
  Drain the beans, place in a pot, and add water to cover by
  about 2 inches. Bring the beans to a boil over high heat,
  adjust the heat to a slow simmer, and cook, uncovered, for
  1 to 1 1/2 hours, or until tender. Season with 1 teaspoon
  salt and remove from the heat. Let cool completely, transfer
  the beans and their liquid to a storage container, and
  refrigerate overnight. Drain the beans, reserving their
  liquid. You should have 1 to 2 cups liquid, and you will
  need 2 cups for this recipe. If you have less than 2 cups,
  add water to the cooking liquid to bring it to 2 cups.
  
  In a large, heavy-bottomed pot, heat 1/3 cup of the olive
  oil over medium heat. Stir in 3 of the garlic cloves, the
  strips of lemon zest, 1 bay leaf, and 2 teaspoons kosher
  salt and cook, stirring occasionally, for 3 minutes, or
  until the garlic begins to soften. Add the octopus, stir
  to coat it with the oil, and then weight it down with a
  plate or lid to ensure it does not begin to float once it
  starts releasing its water. Cover the pot and adjust the
  heat to a gentle simmer. The octopus should start slowly
  releasing its water, creating its own braising liquid.
  
  Cook for about 30 minutes and check to see how much braising
  liquid is in the pot. If it is about 1 cup or less (unlikely
  if you are using an uncooked whole octopus), add 1 cup of
  water. Check the tenderness and continue to cook for 30 to
  50 minutes longer, or until almost completely tender. The
  octopus will dramatically decrease in volume. Remove the
  pot from the heat and allow the octopus to cool in braising
  liquid for 1 hour.
  
  Contined to part 2
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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