Octopus with rice timbale
Instructions
Clean very well, then batteteli polyps with a stick to soften them and wash repeatedly under running water; then cut them into pieces and keep aside.
Wash the parsley leaves and finely chop together the garlic.
Fry the chopped in a crock with oil.
After a few minutes add the Octopus and continue cooking for another 5 minutes, basting with the white wine.
Add salt and pepper and add the tomato sauce.
Cook, covered container and a low heat, until the polyps are soft (you should about 1 hour).
After about 40 minutes, begin preparing the rice.
Put on the fire, in a pot, boiling salted water and bring to a boil.
Pour the rice into the boiling water and cook for 18-20 minutes; next season, in a soup-tureen, cheese and butter; then transfer it into a mold to Crown with central hole, squashing well on the bottom with the back of a spoon.
Turn the mold onto a round serving dish and baked the "timbale".
Pour the polyps with their sauce in the center of the wreath and serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of polyps
- 1 sprig of parsley
- 2 cloves of garlic
- 1/2 cup of olive oil
- 2 cups of dry white wine
- Salt
- Pepper
- 1 tablespoon of tomato sauce
- 400 g of rice
- 60 g of grated pecorino cheese
- 60 g of butter