http___www.kuhaona.com_2019_07_salata-od-hobotnice__1.xml
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Octopus and potato like each other in various recipes and combinations. Even in a salad octopus is combined with potato and onions. Yet I like it like this, “bare”, without anything, apart from added seasoning and fresh parsley. To lick your fingers. Ingredients 1 octopus (about 1 kg/2.20 lb) salt, pepper 50-100 ml (1.7-3.4 fl oz) olive oil 2 tablespoons vinegar 2 tablespoons lemon juice 2 tablespoons water in which octopus was cooked 2 tablespoons fresh chopped parsley Preparation Clean and freeze the purchased octopus (at least for 48 h). A day before cooking you can put it in the refrigerator to thaw gradually over night or take it out and defrost in warm water gradually. Boil water in a larger pan, hold the octopus by its head and dip its tentacles several times in water to curl them. Then dip the entire octopus i water, so that the head is in water and tentacles turned downwards. Simmer for about 40 minutes and then leave in water to cool. Take the octopus out and pull with your hands the pink sheath as much as you can in order to get white octopus flesh. Cut in smaller pieces, add salt and pepper. In a a small bottle mix the olive oil, water, vinegar and lemon juice and shake well a couple of times. Pour over the octopus, add chopped parsley and mix it all well together. Serving Serve the octopus salad as an appetizer with toasted bread. Preparation time 60 minutes + cooling time
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Hobotnica i krumpir se vole u raznim receptima i načinima pripreme. Čak i u salati se kombinira s krumpirom i lukom. Ipak, ja je volim ovakvu, “ogoljenu”, bez dodataka osim začina i svježeg peršina. Za prste polizati. Sastojci 1 hobotnica (oko 1 kg) sol, papar 50-100 ml maslinova ulja 2 žlice vinskog octa 2 žlice limunova soka 2 žlice vode u kojoj se kuhala hobotnica 2 žlice svježe nasjeckanog peršina Priprema Kupljenu hobotnicu očistite i zaledite (najmanje 48h). Dan prije kuhanja, možete je staviti u hladnjak da se postepeno otopi preko noći ili je izvadite i postepeno otapajte u toploj vodi. Zakuhajte vodu u većoj posudi, uhvatite hobotnicu za glavu i uronite krakove hobotnice nekoliko puta u vodu da se zakovrčaju. Zatim cijelu hobotnicu uronite u vodu, tako da glava bude u vodi, a krakovi okrenuti prema dolje. Kuhajte je na laganoj vatri oko 40 minuta, a zatim je ostavite da se u vodi ohladi. Izvadite hobotnicu iz vode i povucite rukama roza ovojnicu koliko ide kako bi dobili bijelo meso hobotnice. Narežite je na manje komade, posolite i poparite. U maloj bočici pomiješajte maslinovo ulje, vodu, vinski ocat i limunov sok i dobro protresite nekoliko puta. Prelijte preko hobotnice, dodajte nasjeckani peršin i sve zajedno dobro izmiješajte. Posluživanje Salatu od hobotnice poslužite kao predjelo uz popečeni kruh. Vrijeme pripreme 60 minuta + vrijeme hlađenja