lunedì 18 ottobre 2010


Complete meal - celiac and lactose intolerant safe

2 cups Polenta flour
1/2 lb broccoli, divided into "florets"
2 1/2 lbs octopus, gutted and cleaned, cut into 2" pieces
1/2 onion, minced
1 clove garlic, minced
4 tbsp extra virgin olive oil
1 medium carrot, chopped
2 celery stalks, minced
1 cup dry white wine

Prepare polenta: bring a pot of water (8 cups at least) to a boil, add salt and pour flour whisking to avoid lumps; stir constantly for the first couple minutes then lower heat to minimum and simmer for about 50 minutes. Lightly brush a ring mold with butter and set aside.

Mean while prepare the broccoli: boil 2/3 of them; in a skillet over medium heat, warm 2 tbsp of the oil, add garlic and sautee until golden, then add the remaining broccoli and sautee until wilted. Remove from heat and set aside.

Prepare the octopus: in a skillet over medium heat, warm the remaining oil and sautee celery, carrot and onion. Toss in the octopus pieces and mix well to combine; deglaze the skillet with white wine, lower heat to minimum, cove with lid and simmer for 45 minutes without adding water.

By now, polenta should be ready. Arrange it in a big bowl, add the boiled broccoli and mix well to combine; transfer the mixture into the buttered ring and set aside to cool.

Once the octopus is done, adjust with salt.

To serve: unmold the polenta onto a serving platter; place broccoli in the "hole" and octopus all around the ring.

- You can use any fish you like.

- If you like a red meal, add 1/2 cup of chopped Italian San Marzano and 1 tbsp of tubed tomato paste.

- If you like spicier taste, add 1 tsp of hot pepper flakes to your octopus (or divide it between sauteed broccoli and octopus).

- It is celiac safe because corn does not contain gluten!

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