Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. To prepare the octopus Luciana to start by cleaning the octopuses 2. open the bag sideways and empty it. 3. Using scissors or a knife with a sharp tip, remove the eyes and the tooth 4. wash the octopuses very well under running water to remove any residual sand, especially between the suction cups of the tentacles. 5. Also, clean well the inside of the head that will serve for the filling 6. Before starting cooking, fill the head of the octopus with some whole olives, parsley, two cloves of garlic, half of the capers 7. close the head with one or two toothpicks 8. then put them to cook upside down in a large pan with a bit of oil, fresh chili, ground pepper, a little chopped garlic 9. then when the octopuses are well browned, lower the heat and cook for about 30 minutes. 10. With this cooking, the skin of the octopus tends to remain attached, without getting rid of excessively. 11. Wash the cherry tomatoes, cut them in half and let them drain 12. In another pot, heat a little oil, chopped 2/3 cloves of garlic and fry, then add the vegetation water of the cherry tomatoes 13. After a few minutes of cooking, add the tomatoes and lightly salt 14. Let them cook for about 20 minutes, crushing them so that they lose water 15. After the initial cooking time for the octopus, when it is now tender, add the remaining olives and capers and a handful of parsley 16. Then about halfway through cooking the tomatoes add them in the pot with the octopus and continue to cook it for another 20/25 minutes 17. At this point prepare the croutons: cut diagonally the slices of baguette bread and toast them in the oven at 180 degrees for 5/7 minutes 18. Serve the octopus Luciana in a deep dish, covered with its sauce accompanied by slices of toasted baguette

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