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.
- 4 Caccavelle
- 1 Octopus
- Celery (optional)
- Carrot (optional)
- Shallot (optional)
- 250 ml Milk
- 40 g Butter
- 1 kg Potatoes
- 1 Lemon
- Nutmeg to taste
- Salt to taste
- Pepper to taste
- Extra virgin olive oil (EVOO) as needed
- Crushed pistachios (or toasted almonds if pistachios are unavailable)
- 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.
- 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.
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.
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.
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