Cooking Instructions
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Step 1
Sautee
Red Chili Pepper (1)
,
Yellow Bell Pepper (1)
, and
Red Onion (1)
in
Extra-Virgin Olive Oil (2 Tbsp)
.
Step 2
Add
Canned Octopus in Olive Oil (2 lb)
. Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 3
Saute for 2 minutes. Add
Garlic Paste (1 Tbsp)
and saute another minute
Step 4
Add
Red Wine (2 cups)
,
Tomatoes (2 cups)
and
Tomato Sauce (2 cups)
.
Step 5
Add
Fresh Basil (1/2 cup)
,
Fresh Cilantro (1 cup)
, and
Dried Oregano (1 Tbsp)
.
Step 6
Cover and simmer for 15 minutes.
Step 7
Meanwhile, remove flesh from baked
Potatoes (4)
.
Step 8
Add
Egg (1)
,
Scallions (4)
,
Horseradish (1 Tbsp)
,
Extra-Virgin Olive Oil (2 Tbsp)
,
Dried Marjoram (1/2 tsp)
, and
Kosher Salt (to taste)
.
Step 9
Mix until well combined, check/adjust seasoning.
Step 10
After 15 minutes of slow simmering, check/adjust seasoning and texture of the stew.
Step 11
Sprinkle with
Panko Breadcrumbs (to taste)
.
Step 12
Distribute the mashed potatoes on top of the stew.
Step 13
Sprinkle with
Panko Breadcrumbs (to taste)
and drizzle generously with
Extra-Virgin Olive Oil (as needed)
.
Step 14
Preheat oven to 420 degrees F (215 degrees C).
Step 15
Bake the gratin in a preheated oven until the top is crisp and golden.
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