HOBOTNICA NA BRODET / OCTOPUS AL BRODETTO

HOBOTNICA NA BRODET

Hobotnica nikad nije bila moje najdraže jelo kao djetetu, posebice zato jer se kuhala u vinu. No, odrastajući i gledajući majku kako ulaže toliki trud, naučila sam cijeniti više njezinu zahtjevnu kuhinju. Navikla sam se na miris i okus vina te tako zavoljela i hobotnicu na brodet. Čini mi se da je nijedno dijete naročito ne voli, ali odrasli svakako uživaju u njoj uz čašu dobrog vina nakon jela!

SASTOJCI:

1 kg hobotnice

2 dl maslinovog ulja

2 glavice luka

1 žlica koncentrata od rajčice

peršin

papar

češnjak

lovorov list

ružmarin

½ litre crnog vina

Hobotnicu narežite na veće komade. Na ulju blago ispržite luk i dodajte hobotnicu. Neka se pirja u vlastitom soku. Dodajte koncentrat rajčice, češnjak, papar, lovor i ružmarin. Tijekom pirjanja dolijevajte vino. Kada je hobotnica dovoljno mekana, dodajte peršin. Poslužite uz hladnu palentu.

OCTOPUS AL BRODETTO

Octopus was never my favourite meal as a child, especially because it was cooked in wine. But as I grew older, seeing my mother putting all that effort into it, I learned to appreciate more her demanding cuisine. I got used to the smell and the taste of wine and thus grew fond of octopus al brodetto. It seems to me that no child likes it all that much but grown-ups sure enjoy it with a glass of good wine after the meal!

INGREDIENTS:

1 kg of octopus

1 dl of olive oil

garlic

1 table spoon of tomato concentrate

parsley

pepper

garlic

bay leaf

rosemary

½ l of red wine

Cut the octopus into larger pieces. Fry the onion in olive oil and then add the octopus. Let it stew in its own juice. Add tomato concentrate, garlic, pepper, bay leaf and rosemary. Throughout the stewing add wine. When the octopus is soft enough, add parsley. Serve with cold maize porridge.

Maja Klarić

Spring 2005/06