January 25, 2022 5:07 pm

Octopus Tartar Recipe

Preparation

  1. The octopus will cook for 20 minutes per kilo if it is Spanish or 40 minutes per kilo if it is Chilean octopus.
  2. In plenty of boiling water, “scare” the octopus 3 times. Immerse and wait for the water to boil again, from this moment the established cooking time will be counted.
  3. Lower the heat to a minimum so that the boiling water is “imperceptible”. Cook for the time determined according to the weight (rising cooking), after that time, test the resistance of the meat by the thickest part of the tentacles. If necessary, cook for a few more minutes.
  4. Remove from heat and allow to cool in the cooking liquid (descending cooking). Cut head and tentacles into 1 centimeter cubes.
  5. In a bowl mix with ingredients for tartar, correct seasoning and plate with the help of a metal belt.

Legend has it that the dish takes its name from the Tatars of the steppes of central Asia, but actually comes from the tartar sauce that accompanied the original recipe. The pulp tartar It is very popular in many European countries, such as the gastronomy of France or the gastronomy of Poland. The pulp tartar It is an easy recipe to make, for beginners who are enthusiastic about home cooking if we focus on following the step by step and the tips of Alejandro Waisman’s recipe.

Reference-www.lanacion.com.ar

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