John Myers
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Pulpo Aspic with Kick of Freshness
The perfect pulpo aspic with kick of freshness recipe with a picture and simple step-by-step instructions.
Pulpo brawn
- 1 kg Octopus
- 30 g Fresh celery
- 30 g Carrots
- 30 g Black olives
- 100 ml Noilly Prat
- Agar Agar. Dry product
- Freshly squeezed lemon juice
- White wine vinegar
- Olive oil
- Salt pepper
Tomato Crosstinis
- Cocktail vine tomatoes
- Salt pepper
- Basil
- Freshly squeezed lemon juice
- Olive oil
- Pull the Pulpo over medium heat using Noilly Prat and a little water (without corks, without boiling water !!!!!) for about 45-60 minutes. This method has always worked so far and is a really good and uncomplicated tip from my dealer (these many contradicting cooking methods on the Internet had previously prevented me from preparing it). Let cool and save the brew. Cut the celery, carrots and olives into small cubes approx. 1-2 mm. Cook the celery and carrots in the boiling salted water for 2 minutes and rinse with cold water. Slice the octopus thinly and mix almost (!!!!) all the ingredients. Bring the stock to the boil and add the AgarAgar … Lift out of the liquid with a slotted spoon and lay out on approx. 40cm wide transparent film. Roll up into a sausage and wrap in aluminum foil … chill. Dice the tomatoes, chop the basil and mix with the other ingredients. Slice the Mibis baguette. toast and top with the tomatoes. A salad of your choice goes with it
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