Caccavella with Potato Purée, Octopus, and Pistachios
The recipe for Stuffed Caccavelle filled with potato purée and octopus is a unique and tasty dish that brings to the table the authentic flavours of the sea, complemented by the creaminess of the potatoes. Simple but impressive, it features a tender octopus, velvety mashed potatoes and a final crunchy touch with chopped pistachios. Perfect for special dinners or to surprise your guests with a Mediterranean touch.
Ingredients
For the purée
Instructions
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Bring a large pot of water to a boil with optional celery, carrot, and shallot for flavor. Submerge the octopus and simmer gently for about 1 hour until tender. Turn off the heat and let it cool in its cooking water.
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Boil the potatoes in salted water until soft, then peel and mash them. In a saucepan, mix the mashed potatoes with butter, salt, pepper, and nutmeg. Gradually add warm milk, whisking to achieve a soft, creamy consistency.
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Boil the Caccavelle in salted water for about 16 minutes, ensuring the water does not boil too much to prevent them from breaking. Mix gently during cooking, drain carefully with a slotted spoon, and place them upside-down on a lightly oiled tray to keep warm.
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Fill each Caccavella with the potato purée. Cut the octopus into pieces, season with EVOO and parsley, and place a few pieces on top of each shell. Sprinkle with crushed pistachios (or toasted almonds for an alternative). For extra texture, sear the octopus pieces on a hot grill or skillet until crispy before adding them to the Caccavelle.
Note
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