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Ingredients
Octopus Salad with Roasted Vegetables
- Ingredients
- 1 bunch Arugula
- 2 Eggplant
- 2 red Bell pepper
- 3 garlic cloves
- 1 tsp sugar
- olive oil
- White balsamic vinegar
- salt
- peppers
- 400 grams small kitchen-ready Cuttlefish
Rinse the eggplant, cut into slices and place in boiling salted water for 20 minutes. Drain, squeeze out a little liquid and pat dry. Roast the bell peppers in a hot oven until the skin blisters. Halve the skins, remove the seeds and cut into thick strips. Peel the garlic and cut into thin slices.
Heat 8 tablespoons of oil in a pan and brown the eggplant slices on both sides. Let drain on paper towels. Season with salt and pepper and set aside. IN a clean pan, heat new oil (6 tablespoons) and saute the bell pepper strips briefly. Then reduce and covered over medium heat until the bell peppers are soft for about 4 minutes. Add the garlic before the end of cooking. Season with salt, sugar and pepper. Put aside. Rinse the arugula, spin dry and chop in half.
Season the squid with salt and finish roasting on a grill pan for 4 minutes on both sides.
In a bowl, add the eggplant and bell peppers with the remaining pan contents (including oil and garlic slices) and mix. Add the chopped arugula and 3 tablespoons of balsamic and mix again. Season with salt and pepper. Let stand for 10 minutes, then arrange on 4 plates the lukewarm vegetables with squid. Serve garnished with the remaining arugula. Serve with fresh white bread.