Italian
Octopus Meatballs
by Giallozafferano · 2.9M subscribers on YouTube
A delightful Italian appetizer: tender octopus meatballs, served with a creamy lemon mayonnaise sauce. Perfect for Christmas celebrations.
- Difficulty
- medium
Ingredients
18 items- 1 kgOctopus1 octopus about 1 kg
- 1 tspPeppercornsblack peppercorns
- 2 pcsGarliccloves
- Parsleyto taste
- 1/2 pcsLemonjuice and zest
- Octopus Cooking Wateras needed for the meatball mixture
- Chopped Parsleyto taste
- Saltto taste
- Pepperto taste
- Lemon Zestto taste
- 1 tbspLemon Juicefor the sauce
- 300 gSunflower Oilfor the sauce
- Olive tritateto taste
- Capperi tritatito taste
- Flourfor dusting
- 2 pcsEggsbeaten
- Pankoto taste
- Extra Virgin Olive Oilto taste
Method
- Immerse the octopus in cold water with peppercorns, garlic, parsley, lemon half and its zest. Cook for 2 hours.
- Cut the octopus and season with chopped parsley, salt, pepper, and lemon zest. Add some of the cooking water and blend in a mixer. Add extra virgin olive oil and form into meatballs. Refrigerate for 15 minutes.
- Prepare the sauce: in a mixer, combine 100g of octopus cooking water and 1 tablespoon of lemon juice. Blend and gradually add 300g of sunflower oil. Season with chopped olives and capers.
- Dust the meatballs with flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Fry the meatballs in hot sunflower oil. Drain on paper towels, sprinkle with salt, and serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
