The Octopus terrine with Balsamic Vinegar is a tasty fish-based second course you can prepare to amaze your significant other. Even michelin-rated chefs recommend this dish for a special dinner/event! Keep on reading to discover its ingredients and how to prepare it!
Ingredients for 4 people
- 2kg of octopus
- 1 bottle of ruby red wine
- 3 Tablespoons of Balsamic Vinegar of Modena P.G.I.
- Extra virgin olive oil
- salt to taste
- pepper to taste
- field salad to garnish
Prepare a broth by adding 5 liters of salted water, wine and flavorings (garlic, parsley, pepper). Bring to a boil and simmer for about 15 minutes. Then let it cool and dip the previously cleaned octopus. At this point bring it again to a boil and cook on a low heat for a couple of hours. Then remove it from the stove and let it cool down.
At this point wrap a terrine mold with the film. Then place the octopus on the mold, pressing it well. We recommend to place a weight on the octopus and and keep it in the fridge for 8 hours so that it remains compact.
When serving, take the octopus from the bowl and and slice it thinly. Arrange the slices on serving plates, placing a bouquet of field salad in the center. At this point yo can sprinkle the dish with a vinaigrette prepared emulsifying extra virgin olive oil, balsamic vinegar of Modena P.G.I, salt and pepper to taste. Then decorate with a dash of chives and serve.
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