{"id":2678,"date":"2021-10-09T16:33:58","date_gmt":"2021-10-09T13:33:58","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=2678"},"modified":"2021-11-02T16:35:38","modified_gmt":"2021-11-02T14:35:38","slug":"roasted-galician-octopus-pulpo-gallego","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/roasted-galician-octopus-pulpo-gallego\/","title":{"rendered":"polpo galiziano arrosto (pulpo Gallego)"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Uno dei piatti emblematici della nostra filosofia. Ingredienti sani creano un risultato gustoso e visivamente attraente<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 5 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>1 polpo da piccolo a medio<\/li><li>4 patate medie<\/li><li>sale grosso<\/li><li>paprika (dolce o piccante)<\/li><li>Olio d\u00b4 oliva EV<\/li><li>1 foglia di alloro<\/li><li>qualche granello di pepe<\/li><li>qualche chiodo di garofano<\/li><li>qualche goccia di limone <\/li><li>origano fresco<\/li><li>salsa all\u00b4 aglio (facoltativa)<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>In Grecia i pescatori hanno l'abitudine di colpire i polpi freschi su grossi sassi con l'obiettivo di intenerirli. Alcune casalinghe li mettono in lavatrice. Non dobbiamo fare niente del genere, poich\u00e9 il nostro caro DG ci mostra il modo per ottenere un polpo molto morbido e succoso.<\/p>\n\n\n\n<p>a) Selezioniamo innanzitutto polpi piccoli o medi, tenendo presente che il polpo \u00e8 un animale e man mano che cresce, spostandosi sul fondo del mare, diventa sempre pi\u00f9 duro.<\/p>\n\n\n\n<p>b) Se non vogliamo mangiare il polpo subito, lo mettiamo in freezer per almeno 3-4 giorni. Poi sar\u00e0 morbido come un lokum.<\/p>\n\n\n\n<p>c) Se vogliamo consumarlo subito, lo mettiamo in un sacchetto e lo colpiamo con un martello, non troppo forte ma con la forza che supponiamo sia necessaria per spezzarne le fibre, che lo rendono duro.<\/p>\n\n\n\n<p>d) Il polpo surgelato non necessita di nulla, \u00e8 sempre tenero, ma ne sconsiglio l'uso in quanto non ha il valore aromatico di quello fresco<\/p>\n\n\n\n<p>Non uso mai la testa di polpo nei piatti, che contengono tentacoli. Queste parti di animali hanno colore diverso, consistenza diversa e sapore diverso, quindi tagliamo la testa, la puliamo scartando l'interno e la teniamo in congelatore per un brodo, un risotto, una pasta o qualcos'altro. <\/p>\n\n\n\n<p>Un'altra domanda \u00e8 come lessare i tentacoli di polpo. Molti cuochi suggeriscono di farli bollire in acqua molto calda, ma c'\u00e8 un problema. Quando la pelle del polpo viene a contatto con l'acqua bollente tende a restringersi, cosa tragica per un piatto bello. Quindi, se avete comunque intenzione di sbucciare la pelle e i tentacoli, potrete anche iniziare dall'acqua bollente, ovviamente salata. In caso contrario, \u00e8 obbligatorio partire dall'acqua fredda. <\/p>\n\n\n\n<p>Il polpo galiziano \u00e8 un piatto spagnolo meraviglioso e molto popolare. In pratica si tratta di un polpo lessato con patate. Vi presento un'alternativa mia che offre una migliore consistenza al piatto, senza cambiarne la filosofia, n\u00e9 alternarne i profumi.<\/p>\n\n\n\n<p>Quindi, in una pentola mettiamo dell'acqua fredda, i tentacoli di polpo, l'alloro, i grani di pepe, i chiodi di garofano e un po' di sale. Portiamo a bollore e poi abbassiamo la fiamma. Copriamo la pentola e lasciamo il polpo sobbollire per circa 20-25 minuti, secondo le dimensioni. I tentacoli devono essere molto teneri.<\/p>\n\n\n\n<p>Togliamo il polpo, aggiungiamo qualche goccia di limone e le patate. Il limone (o l'aceto) ci aiuter\u00e0 a mantenere le patate ben formate. Li facciamo cuocere a fuoco lento. Nel frattempo preriscaldiamo il forno alla massima temperatura. <\/p>\n\n\n\n<p>Quando le patate sono pronte le mettiamo in forno per creare delle reazioni di Maillard. Dopo qualche minuto aggiungiamo i tentacoli di polpo. Ma ATTENZIONE. Non vogliamo che il polpo sia croccante, deve rimanere tenero. Quello che vogliamo \u00e8 ridurre la quantit\u00e0 di acqua in eccesso e dare una consistenza migliore al piatto.<\/p>\n\n\n\n<p>Quando \u00e8 pronto, mettiamo nei piatti decorando con qualche goccia di olio d'oliva, paprika de la Vera (io uso quella piccante), sale grosso e origano fresco.<\/p>\n\n\n\n<p>Una salsa all\u00b4aglio trasformer\u00e0 il nostro piatto da ben fatto a monumentale.   <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-1024x683.jpg\" alt=\"\" class=\"wp-image-3991\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pop-a-la-gallega-al-forn-8.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>One of the emblematic dishes of our philosophy. A few healthy ingredients create a tasteful and visually attractive result ingredients for 4 servings (cost about&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/roasted-galician-octopus-pulpo-gallego\/\">Continue reading<span class=\"screen-reader-text\">polpo galiziano arrosto (pulpo Gallego)<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3989,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[538],"tags":[499,997,994,654,914,477,998,539],"class_list":["post-2678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","tag-bay-leaf","tag-de-la-vera","tag-gallega","tag-octopus","tag-olive-oil","tag-oregano","tag-parpika","tag-seafood","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>roasted Galician octopus (pulpo Gallego) - Democratic Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/democraticgourmet.com\/it\/roasted-galician-octopus-pulpo-gallego\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"roasted Galician octopus (pulpo Gallego) - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"One of the emblematic dishes of our philosophy. 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