Cold Sauerkraut Casserole in Tuna Panzanella
3 February 2021
Duck Sauerkraut And Citrus
3 February 2021
Ingredients for 4 people
1 700 g thawed octopus
1 package of Zuccato sauerkraut au naturel
4 yellow potatoes
1 sachet of saffron
20 basil leaves
5 tablespoons of extra virgin olive oil
salt and pepper
ProcedureBakethe octopus in boiling unsalted water for 40 minutes and let it cool in its own water. Peel the potatoes, cut them into coarse dice and boil them in salted water flavored with saffron.Sauté the sauerkraut in a pan with very little oil, salt and pepper. Drain the octopus and cut it into individual tentacles. Plate them in nonstick, red-hot frying pan to create an outer crust. Serve the shredded octopus with the potatoes and sauerkraut at room temperature, finishing with an emulsion made by blending basil, a little salt, oil, and 1 tablespoon water in a blender.
