I love it when a reader reports about having tried a recipe from this blog, and even more so when they post a picture on Stefan’s Gourmet Blog’s Facebook page. Jev Kuznetsov did something similar, as he started with my recipe … Continue reading Risotto al Polpo e Chorizo (Octopus and Chorizo Risotto)
Octopus can be very tough and bland, but when you cook it sous-vide it will be tender and flavorful. I wrote about sous-vide octopus (Insalata di Polpo) before, but since octopus sous-vide is so good and I saw a nice idea on GialloZafferano that enables you to slice the octopus more thinly, I decided to write about it some more. The photos on GZ suggest that you can actually get slices of octopus ‘sausage’, but since there is no ‘glue’ to hold them together that doesn’t happen and the slices fall apart. It still looks great, and the thin slices make the … Continue reading Carpaccio of Sous-vide Octopus (Carpaccio di Polpo)
Welcome to Stefan’s Gourmet Blog! You can find an overview of my sous-vide recipes as well as times and temperatures by clicking on “Sous-Vide” above. If you like what you see here, you can sign up on the sidebar to receive an email whenever I post a new recipe. Octopus is often very tough and bland of taste. However if you cook it sous-vide, it will be extremely tender and flavorful! I made a classic Italian Insalata di Polpo and served it with grilled peppers as an antipasto. First I sealed the octopus legs into a pouch with some thin lemon … Continue reading Octopus sous-vide (Insalata di Polpo)
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