Boiled octopuss ("folpo") - elba
style - with herbs flavoured sauce according to Matteo
("Folpo" - polpo bollito all'elbana,
salsetta agli aromi secondo Matteo)
- 4 rock small octopuses, about 200/250 grams each
- 4-5 hot chili peppers
- olive oil
- 4 peeled boiled potatoes, cut in small slices
- a mixture composed by:
2 mashed boiled potatoes
a handful of pickled capers
2 garlic cloves
a small bunch of parsley, chopped
the small leaves of a rosemary branch and some branches of "dragoncello"
salt and pepper
a quite big pan and let boil 2 litres of water, crumble the hot chilli peppers
in the water and salt it at the right point. Then take a fork, skewer the
octopuses at the base of their tentacles, raise and lower the octopuses
in order to dip gradually their tentacles in the water, more and more as
they start to become curly, then dip them completely in the water and let
them boil for about 15 minutes or until then they will result very tender.
Switch off the heat and let them in the water, warm.
Take a blender and put oil, salt and pepper and everything indicated in
the mixture ingredients, less potatoes and capers. Mix all these ingredients
very well as to have a homogeneous and smooth mixture. Then add the capers
and mix once again; add the two potatoes - gradually and with some spoons
of octopuses cooking water - and mix until you have a quite thick sauce,
but at the same time smooth.
When it is time to serve, take out the octopuses from the hot water, position
them in the plates and garnish them with the boiled hot potatoes, cut in
small slices and seasoned with oil, salt and pepper and with abundant sauce.