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INGREDIENTI:
• Verdure
• 1 cipolla
• 3 patate
• 4 pomodori
• Polpo
• 1 kg polpo
• 60 g concentrato di pomodoro
• 80 g olive nere denocciolate
• 200 g fagioli borlotti cotti
• 0,6 dl olio extra vergine di oliva
• 2 dl vino bianco
• 2 dl acqua
• 1 peperoncino rosso fresco
• ½ limone
• quanto basta sale e pepe
• Crostoni di pane
• 8 crostoni di pane
• quanto basta prezzemolo
• 1 spicchio aglio
• Insalata
• 3 cipolle rosse
• 200 g spinaci crudi
• 50 g gherigli noci
• 1 limone succo
• 0,6 dl olio extra vergine di oliva
• quanto basta sale e pepe
Gallery_Title_recipe_13909
Per la preparazione delle verdure: sbucciare ed affettare sottilmente 1 cipolla. Sbucciare 3 patate e tagliarle a tocchetti, conservarle in una bacinella con dell’acqua fredda. Tagliare in 4 parti 4 pomodori. Per la preparazione del polpo: tagliare 1 kg di polpo a pezzi di circa 3 cm. In una casseruola dorare la cipolla tritata con 0,6 dl di olio extra vergine di oliva e 1 peperoncino rosso fresco. Unire il polpo a pezzi e rosolarlo a fuoco medio, insaporire con sale e pepe e irrorarlo con 2 dl di vino bianco lasciandolo evaporare. Aggiungere 60 g di concentrato di pomodoro, le patate a tocchetti, 2 dl di acqua, il succo di ½ limone, i pomodori tagliati e 200 g di fagioli borlotti cotti. Coprire e cuocere il tutto a fuoco dolce per 40 minuti. A fine cottura unire 80 g di olive nere denocciolate e tagliate a metà. Conservare. Per la preparazione dei crostoni di pane: tostare 8 crostoni di pane su una griglia, sfregare le fette con 1 spicchio di aglio, disporle su un piatto e ricoprirle con il polpo, spolverando il tutto con del prezzemolo precedentemente tritato. Per la preparazione dell’insalata: sbucciare ed affettare sottilmente 3 cipolle rosse, versarle in una bacinella unitamente al succo di 1 limone, insaporire con sale e pepe e lasciarle a marinare per 15 minuti. Unire 200 g di spinaci crudi, 0,6 dl di olio extra vergine di oliva e 50 g di gherigli di noci spezzettate. Servire con il polpo.
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