Cake with octopus and potatoes

18/01/2018

Cake with octopus and potatoes


Cake with octopus and potatoes

 

Ingredients for 4-6 people:

 
250 g of pasta brisée; cake with octopus and potatoes
 
400 g of boiled octopus;
 
600 g of potatoes;
 
1 tablespoon of milk;
 
200 g of tomato sauce;
 
1 egg and 1 yolk;
 
1 onion;
 
2 pesto pesto;
 
1 lemon;
 
basil; cake with octopus and potatoes
 
20 g of butter;
 
chilli powder;
 
4 tablespoons of grated parmiggiano;
 
3 tablespoons of extra virgin olive oil; cake with octopus and potatoes
 
salt.
 
 
 

Preparation.

 
 
Beat the potatoes with peel for 15 minutes, drain them, peel them and cut them into small pieces.
 
Peel the onion, wash it, chop it and let it fry in a saucepan with 1 tablespoon of oil. Switch to the mixer the tomato sauce with egg, milk, Parmiggiano and 3-4 sheets of washed basil; add the potatoes and mix well. cake with octopus and potatoes
 
Roll out the dough to the thickness of 4 mm, butter a mold and hinge, cover it with dough, prick it on the bottom, cover with a sheet of baking paper and let it rest in the refrigerator for 20 min.
 
Spread on the bottom of the pasta the onion, the mixture of sauce and potatoes, stirred with a tablespoon of oil, brush the edge of the dough with the beaten egg yolk and cook in a preheated oven at 180 ° C for 40 minutes. cake with octopus and potatoes
 
Meanwhile, chop the boiled octopus and season with the pesto, the remaining oil, salt, pepper and lemon juice. Mix well and spread it on the cake as soon as it is ready. cake with octopus and potatoes
 
 
 
Difficulty: low. Preparation 20 minutes longer preparation time of the pasta brisée, the cooking time of octopus 20 minutes of rest of the pasta, Cooking 55 minutes.
 
 
 
We recommend tasting with a Cirò di Calabria.
 
 
 

Ciro 'white wine DOC Caparra & Siciliani

 
Ciro 'white wine Caparra & Siciliani is crystalline, antique gold yellow with amber nuances, quite consistent. The nose has evolved from white to the south, almond blossoms and toasted almonds, black olives, aniseed spice. The taste is balanced in its components, of medium thickness and leaves in the mouth a pleasant finish of dried fruit and something that remembers from a distance the marsala wine and the traditional whites of those parts.