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Per preparare il polpo: in una pentola portare a ebollizione abbondante acqua salata immergere il polpo e lasciar cuocere per circa 3 ore, dovrà risultare morbido al tatto.
Toglierlo dall’acqua, tagliare i tentacoli e condirli con un filo di olio extravergine di oliva, sale e pepe.
Per preparare la crema di fagioli borlotti: con un frullatore ad immersione frullare i fagioli cotti in precedenza insieme all’olio extravergine di oliva, il brodo vegetale, sale e pepe, fino ad ottenere una crema liscia e cremosa. Se dovesse essere troppo densa aggiungere un po’ di brodo.
Per preparare l’insalata tiepida di fagioli: tagliare la stanga di sedano, la carota e il pomodoro a cubetti piccoli, tritare la cipolla, l’aglio e il prezzemolo. Riunire il tutto in una ciotola, aggiungere i borlotti ben caldi, rimestare e condire con olio extravergine di oliva, sale, pepe e succo di limone.
Per preparare la spuma di zafferano: in un pentolino, scaldare la panna con il sale e lo zafferano, raffreddare e versare in un sifone.
Per comporre il piatto: in un piatto versare una cucchiaiata di crema di borlotti sul fondo, adagiarvi sopra un tentacolo di polpo, a fianco mettere l’insalata tiepida di fagioli e infine la spuma di zafferano. Decorare il tutto con un po’ di nero di seppia, i pomodorini canditi e dei ciuffetti di prezzemolo.
antipasti
Polpo e fagioli
Ricetta per
4 Persone
Senza glutine
25 minTempo di preparazione
3 h e 25 minTempo totale
MediaDifficoltà
Ingredienti
1 Polpo
1 dlOlio extravergine di oliva (evo)
q.b.Sale
q.b.Pepe
1 Manciata di fagioli borlotti cotti in precedenza
q.b.Olio extravergine di oliva (evo)
2 dlBrodo vegetale
q.b.Sale
q.b.Pepe
200 grFagioli borlotti cotti in precedenza
1 Stanga di sedano
1 Carota
1 Cipolla rossa
1 Mazzo di prezzemolo
1 Spicchio di aglio
1 dlOlio di oliva extravergine (evo)
1 Pomodoro ramato
q.b.Sale
q.b.Pepe
q.b.Succo di limone
3 dlPanna
1 cucchiainiZafferano
1 cucchiainiSale fine
1 Mazzetto di prezzemolo riccio
1 cucchiaiNero di seppia
8 Pomodorini canditi
Di: Tea Velti
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