Yummy, veeery yummy! Those are the first impressions that come to my mind when I think of this delicious seafood dish.
This is a classical dish with a tiny personal twist. And that is exactly what I love about cooking! With just a sprinkle of imagination, you can turn around any recipe and upgrade it the way it suits your taste and preferences, avoiding the repetition and boredom.
I always try to add a bit of that ‘something’ to everyday dishes in order to create something new, tasty and surprising.
The majority of my inspiration comes from wandering around Green and Fish Market, where I get my creative juices flowing thanks to the abundance of smells, colours and textures that envelop me with each step. Another thing I adore when it comes to cooking – there is no huge gap between the birth of the idea and making that idea become a palpable (and eatable! 😉 ) end-product. And it is often during the very process of preparation that things go left or right from the path I firstly envisioned, but more often than not – to my and your advantage! That’s the way I always discover something new and interesting about the specific food or ingredient and expand my collection of ways in which I can prepare it.
Squid ink infused gnocchi in red scented octopus sauce work amazingly with the generous amount of wine or Prosecco which adds a fruity touch to the rich octopus sauce.
Once served with beetroot leaf salad we can experience an enchanting melange of flavours and textures.
When it comes to this dish, good preparation is crucial:
Clean and freeze the octopus for at least 24 hours, so it can soften up for the preparation.
You’d need one squid’s ink for gnocchi or you can buy already made ink in a shop.
- 5 medium large potatoes, preferably old white potatoes
- 150g of flour (you may need a bit less or a bit more depending on your paste)
- 1 egg yolk
- 1 squid’s ink
- 1 tbsp of parmesan (optional)
- pinch of salt
- cook the unpeeled potatoes, when the skin of potatoes starts to crack, you can stop cooking
- grate the potatoes while still hot (do not crash them, you want the texture of gnocchis light)
- add the egg yolk and half of the flours, then lightly knead it with your fingers
- add the squid’s ink and more flour and knead until smooth, it should not stick to the fingers, add more flour if needed
- form the dough into two balls and then make rolls out of them
- cut the rolls in the size you want your gnocchis to be, press each of them with a fork (the grooves formed by the pressure of the fork will soak in the sauce)
- cook them in salted water until they emerge to the surface (usually it takes 2 to 3 minutes)
OCTOPUS IN RED WINE AND PROŠEK (Dalmatian dessert wine)
- an octopus of approx. 800g
- 100 mL of olive oil
- 2 big onions
- 4 garlic cloves
- 1/2 bunch of parsley, chopped
- 100 mL of red wine
- 100 mL of Prošek
- defrost the octopus and cook it for 10 to 15 minutes, leave it to cool down and then cut it into pieces
- fry shortly the onions and garlic in a wide low pan or wok
- add the octopus, stir gently, lower the heat, pour a bit of water over it, cover the pan
- after 10 minutes, pour the wine and Prošek over the octopus, continue to cook it uncovered for 10 to 15 minutes until the alcohol evaporates and octopus softens up
- at the very end, add chopped parsley, stir well, cover and leave for 5 to 10 minute serve it with gnocchi together with beetroot leave salad
- a glass of red wine is a must along with this dish!