Text 4935, 55 rader
Skriven 2013-09-22 06:36:36 av Dave Drum (1:261/38)
Ärende: Chile 4060
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Octopus & Ceci Bean Zuppa w/Escarole, Garlic & Chilies #2
 Categories: Seafood, Beans, Soups, Chilies
      Yield: 7 Servings

           Part 2

  Meanwhile, bring a large pot of salted water to boil. Add
  the escarole and cook for about 3 minutes, or until tender.
  Drain well and when cool enough to handle, chop the leaves
  coarsely and set aside.

  Place a colander over a large bowl. Once the octopus has
  cooled for 1 hour, transfer it to the colander. Strain the
  braising liquid through a fine-mesh strainer into a measuring
  pitcher. Add any extra liquid that has drained from the
  octopus into the bowl to the braising liquid. You will need
  1 cup for the zuppa. Give the pot used to cook the octopus
  a quick wash and return it to the stove.

  Transfer the octopus to a large cutting board. Starting at
  the thickest point of the tentacle, slice into 1/4" thick
  pieces, increasing the thickness of the pieces as the tentacle
  becomes narrower. Halve the head, then cut it into 1/4-inch
  strips. Set aside.

  To prepare the zuppa, heat the remaining 1/3 cup olive oil
  in the cleaned pot over medium heat. Add the remaining 3
  garlic cloves, the celery, the chiles, and the remaining
  bay leaf and stir well. Stir in the beans and the reserved
  cooking liquid. Stir in the octopus and the reserved braising
  liquid. Heat until hot and then taste for seasoning, adding
  more salt if needed. Stir in the escarole and simmer for a
  few minutes more.

  Ladle the soup into warmed bowls. Top each serving with a
  drizzle of olive oil. Serve immediately.

  by Nate Appleman and Shelley Lindgren

  Epicurious | January 2009

  Yield: Serves 8 as a first course, or 6 as a main course

  MM Format by Dave Drum - 26 January 2009

  Uncle Dirty Dave's Archives

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... My soul is dark with stormy riot, Directly traceable to diet.

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 * Origin: Prism bbs (1:261/38)