Toggle SlidingBar Area

HOBOTNICA IZ PEĆNICE

Ovako pripremljena hobotnica imat će okus gotovo kao da je pečena ispod peke.

Sastojci:

2 kg hobotnice (očišćene i zaleđene)
1 kg krumpira
2 luka
4 češnja češnjaka
1 rajčica
1 narančasta mrkva
1 žuta mrkva
1 pastrnjak
1 list celera listaša
1 list lovora
1 dl maslinovog ulja
sol i crni papar u zrnu
1 grančica majčine dušice
prstohvat mješavine mediteranskog začinskog bilja

Priprema:

Odledite hobotnicu i kratko isperite pod mlazom hladne vode. Očišćeno povrće narežite na deblje štapiće, a krumpir na kriške.
U lonac ulijte vode do visine 3 cm.
Kad provri, dodajte po pola količine luka, češnjaka, rajčice i mrkve. Dodajte i lovor, papar i grančicu majčine dušice pa kuhajte poklopljeno 15 minuta.
Dodajte hobotnicu i kuhajte poklopljeno još 15 minuta.
Izvadite hobotnicu i pustite da se prohladi. Tekućinu (temeljac) procijedite i odložite, a povrće sačuvajte.
Zagrijte pećnicu na 180 °C.
Ulijte ulje u lim za pečenje i zagrijte u pećnici minutu-dvije.
Na dno poslažite povrće i pecite 5 minuta. U međuvremenu narežite hobotnicu na komade za posluživanje.
Izvadite iz pećnice i povećajte temperaturu na 220 °C. Preokrenite povrće i na njega složite hobotnicu. Prekrijte aluminijskom folijom i pecite 45 minuta.
Izvadite iz pećnice i smanjite temperaturu na 180 °C. Maknite foliju (oprezno da vas ne opeče para!), preokrenite povrće, dodajte kuhano povrće i sve pospite začinskim biljem. Kušajte je li krumpir dovoljno slan i po potrebi dosolite.
Ako nema dovoljno tekućine, dodajte temeljac.
Vratite u pećnicu i pecite (bez alufolije) dok hobotnica ne bude mekana, a krumpir lijepo rumen (do 30 min), po potrebi povremeno podlijevajući temeljcem.

Po želji, možete podliti i suhim bijelim vinom, a odabir povrća prilagodite svojem ukusu. Poslužite uz čašu crnog vina.

Related Posts

OVEN-BAKED OCTOPUS

Octopus prepared this way will taste almost as if baked under a baking bell covered in glowing embers.

Ingredients:

2 kg octopus (cleaned and frozen)
1 kg potatoes
2 onions
4 cloves garlic
1 tomato
1 orange carrot
1 yellow carrot
1 parsnip
1 celery stick
1 bay leaf
1 dl olive oil
salt and black pepper corns
1 sprig thyme
a pinch of mixed Mediterranean herbs

Method:

Defrost the octopus and wash briefly under running water. Clean and cut the vegetables into sticks and potatoes into wedges.
Pour up to 3 cm of water into a pot.
Bring to a boil. Add half the amount of the onion, garlic, tomato, and carrots. Add the bay leaf, pepper corns and thyme and cook for 15 minutes with the lid on.
Add the octopus and cook covered for another 15 minutes.
Take out the octopus and leave to cool slightly. Strain the liquid (stock) preserving both the stock and the vegetables.
Preheat the oven to 180 °C.
Pour the oil into a baking tin and heat in the oven for 1-2 minutes.
Arrange the vegetables in the tin and bake for 5 minutes. Meanwhile, cut the octopus into serving sizes.
Take the vegetables out of the oven and increase the heat to 220 °C. Turn over the vegetables and arrange the octopus on top. Cover with a sheet of aluminium foil and bake for 45 minutes.
Remove from the oven and reduce the heat to 180 °C. Remove the foil (be careful as the steam might burn you!), turn over the vegetables, add the boiled vegetables and season with the herbs. Taste the potatoes to check whether the dish is salty enough (season accordingly).
If it looks dry, pour in some of the stock.
Return to the oven and bake (without the foil) until the octopus is tender and the potatoes are golden (up to 30 minutes), pouring in more stock when needed.

You can also pour in some dry white wine and adjust the selection and quantity of vegetables to your taste. Serve with a glass of red wine.

Related Posts

Arhiva