Eggplant rolls and octopus
Instructions
For the rolls: boil the Octopus in a large pot with 3 quarts of water.
Pour the wine and add the Rosemary and half a lemon.
Salt lightly and bake for 40 minutes or until pan, tucking the Octopus with a toothpick, is soft.
Turn off the heat and leave it in its cooking water for 30 minutes.
Wash the aubergines and cut them into thin slices lengthwise.
Keep about 10 cl of water of the polyp and filter it.
Drain and cut the Octopus tentacles into pieces of 3-4 cm.
Wrap each piece of Octopus in Eggplant strips and attach the spring rolls made with a toothpick.
In a large skillet heat 2 tablespoons of oil, then add the rolls and sauté for a few minutes.
To serve: combine the vinegar, the cooking water of the polyp by hand, salt, pepper and a little paprika.
Add the capers, chopped herbs and serve with the salad.
Ingredients and dosing for 4 persons
- 1000 g of polyp
- 50 g of olive oil extra virgin
- 3 meaty eggplant
- 1 glass white wine
- 1 sprig of rosemary
- 1 lemon
- 1 sprig of marjoram
- 1 sprig of parsley
- 1 tablespoon of pickled capers
- 1 tablespoon of white wine vinegar
- Salt
- Pepper
- Little of chili
- 100 g of curly salad (or soncino salad)