Text 10142, 97 rader
Skriven 2014-02-21 05:23:00 av Dave Drum (73712.cooking)
Ärende: Chile 5514
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Octopus & Ceci Bean Zuppa w/Escarole, Garlic & Chilies #1
 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

... All that goes, all that passes, the water flows, the heart, forgets.
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