Ragù di Polpo

In cucinadicasa dedicarsi alla preparazione di colazioni, pranzi e cene significa rilassarsi con mente e corpo; significa stare in famiglia, giocando con utensili e ingredienti. Mettendo le mani in pasta insegniamo l’amore per il cibo sano e le tradizioni di casa. A tavola poi… tutti mangiano senza problemi perché  le pietanze preparate diventano orgoglio di sé stessi! Durante la cottura lunga e lenta, il ragù di polpo, riempie la cucina del suo delizioso profumo! Accompagnato da una polenta bergamasca, diventa un piatto unico che soddisfa  la pancia senza appesantire. Cucinare il polpo senza accorciare i tempi è il miglior modo per avere un risultato tenero all’assaggio. In cucinadicasa compriamo il polpo fresco e lo congeliamo cosicché le fibre possano perdere la loro tenacia.

Ingredienti:

  • 1,5Kg di polpo
  • 1/2 bicchiere di vino bianco
  • 300g di pelati tagliati
  • un cucchiaio pieno di doppio o triplo concentrato di pomodoro
  • 2 coste di sedano
  • 1 carota
  • 1/2 cipolla
  • 1 spicchio di aglio
  • 2 foglie di alloro
  • q.b. di peperoncino secco
  • q.b. di olio di oliva

Procedimento:

Per iniziare lavare, pulire il polpo e tagliarlo a pezzi grossi come noci. Allo stesso tempo preparare un trito fine di cipolla, sedano e carota; lasciare intero lo spicchio d’aglio. Successivamente in una casseruola abbastanza larga di ghisa o acciaio, versare un filo d’olio e le verdure tritate insieme allo spicchio di aglio e al peperoncino secco; fare rosolare per qualche minuto infine togliere lo spicchio d’aglio. Aggiungere ora tutto il polpo tagliato e lasciare il fuoco a fiamma alta fino a quando non si sarà asciugata tutta l’acqua che lo stesso avrà rilasciato. Ci vorranno circa una ventina di minuti, girare il tutto di tanto in tanto per evitare che si attacchi al fondo della pentola.

Una volta che l’acqua del polpo si sarà asciugata sfumare con il vino bianco. Dopodiché unire i pelati e il concentrato di pomodoro, coprire con il coperchio e posizionare la pentola sul fornello con la fiamma più bassa; cucinare per 2 ore circa, girando di tanto in tanto. Nel caso in cui il pomodoro si dovesse asciugare, aggiungere un pochino d’acqua e abbassare ulteriormente la fiamma. Il polpo è ricco di sale quindi non ne è stato aggiunto.

BUONA CUCINADICASA !

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