Octopus, confit belly of Basque pork

HealthyFoodMom.com - Octopus, confit belly of Basque pork - Healthy and gourmet meal idea

Octopus, confit belly of Basque pork

Discover how to easily make an octopus recipe, confit pork belly Basque by following the simple steps of our preparation. A delicious dish that will please everyone!
Prep Time1 hr
Cook Time1 hr 15 mins
Total Time1 hr 15 mins
Course: Meat and poultry
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Aquitaine, Chef's recipe, Crustacean fish and seafood, Cuisine of the terroirs, Meat and poultry
Servings: 4
Calories: 250kcal

Ingredients

  • 4 cubes Confit Basque pork belly
  • 4 tentacles Cooked octopus
  • 1 Fennel
  • 2 Anglet green pepper
  • 1 Onion new
  • 1 Shallot
  • 1 Tomato
  • 5 strands Chive
  • Olive oil
  • Vinaigre de Gérard
  • Flower of salt
  • Espelette pepper

Instructions

  • Start this octopus recipe, and confit Basque pork belly by peeling the tomato, onion and shallot. Cut them roughly into pieces with ½ fennel. Sprinkle with olive oil and sherry vinegar. Salt and spice. Mix, taste and rectify. Reserve this coulis in the fridge.
  • Cut the rest of fennel, the peppers of Anglet and the onion in brunoise. Book.
  • Heat the plancha. Grill pork belly cubes and octopus tentacles for about 10 minutes, turning them over.
  • At the time of serving, season the brunoise of fennel and peppers with olive oil, sherry vinegar and a little fleur de sel. Arrange the tomato coulis on the plates, add the octopus and cubes of chestnut confit. Sprinkle with brunoise.

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