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[title] => Pulpo Kapadokia
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[value] => Una pata de pulpo 300 g
100 g de patata
2 g de ajo
10 g de aceite de oliva
1 cucharada de pimentón dulce
Pizca perejil picado
Mayonesa casera
Especias chimichurri (perejil, orégano, ají molido, ajo seco granulado, pimienta blanca y pimentón)
Panco frito
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- Cocemos las patas de pulpo al vacío durante 5 horas a 77º.
- Cocer la patata durante 20 min, machacarla y añadir un sofrito con el ajo, el pimentón dulce y sal hasta crear la textura deseada.
- Para la mayonesa de chimichurri, simplemente añadimos las especias a la mayonesa casera hasta obtener el color o la intensidad de sabor deseada.
- Por último, marcamos la pata de pulpo a la parrilla para que le de ese toque a brasa y procedemos al emplatado.
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