Description
Ah, the music of the seventies of the 20th century! All and all entangled with their sounds and wires like octopus tentacles ensnares its prey. New sounds, new equipment, new looks and techniques. Yes, everything was new, but now it's obsolete. Honestly, we still use all the practices of the time. Already left tape recorders, cassettes disappeared, became rare vinyl... But the spirit of the good old 70's lives and inspire us respect, infecting nostalgia. A musical scale consists of seven notes (we do not consider the sharps and flats). And culinary range of tastes should consist also of seven dishes. That's the seventh in my range.
Ingredients
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Octopus
1 kg
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Leeks
600 g
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Tomato
260 g
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Cucumber
65 g
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The creme fraiche
400 g
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Black pepper
1 tsp
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Mustard
1 tsp
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Saffron
0.5 tsp
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Butter
70 g
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Salt
Cooking
In this photo presents the main ingredients. If the octopus is frozen, they must be pre-thawed.
Boil octopus in salted water for 5-7 minutes, discard in a colander.
The white part of the leeks cut into rings and fry until soft in butter, then add diced or small slices of tomatoes. Fry all together on medium heat for about 10 minutes.
Boiled octopus cut into large pieces, leaving the tentacles intact.
Prepare the sauce: place the crème fraiche, add the seeds of mustard, pea green pickled pepper and ground saffron.
Mix until a homogeneous yellow color.
In a deep saucepan with a thick bottom we shift zazharku from the pan, octopus and pour the sauce on top. Stir, add salt to taste and simmer under lid on medium heat for about 10 minutes.
Add finely chopped pickled cucumbers, stir again and bring to readiness under the cover for another 5 minutes.
The finished dish pass on dish.
Serve it hot.
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