Category: Appetizer
Preparation time: 35 minutes & Execution time: 5 minutes
Ingredients for 2 portions:
- For the split pea:
- 100 gr. Yellow split pea from Santorini
- 1/2 Carrot
- 1/2 Dried onion
- 1/2 Bunch of celery
- 250 ml Water
- 20 ml Olive oil
- 10 ml Natural lemon juice
- 3 gr. Sea salt
- 2 gr. Lampong (Asia, Indonesia)
- For the split pea gnocchi:
- 100 gr. Cooked split pea
- 25 gr. Potato puree
- 25 gr. Double zero flour
- 20 gr. Parmesan cheese
- 20 gr. Potato flour
- 1 lime zest
- 1 lime juice
- 1 egg yolk
- 2 gr. Sea salt
- 1 gr. Lampong (Asia, Indonesia)
- For the octopus:
- 2-3 octopus tentacles (120-150 gr. Each tentacle)
- 1/2 Glass rose wine
- 1/2 Glass white balsamic vinegar
- 10 gr. Lampong (Asia, Indonesia)
- 10 gr. Coriander whole
- 2 Daphne leaves
- 2 Asteroid anise
- For the gnocchi serving:
- 8 Sweet and sour white onions
- 10 Semi-dried cherry tomatoes
- Blue Persian salt preferential
- 4 chili rings
- 6 ml Kalamansi Vinegar
- Fruit pepper Lemon preferential
- Season pepper seaweed-lemon preferential
- 40 gr. Sage cream
- Chopped chives preferential
Instructions:
- For the split pea:
- Cut the carrot and the dry onion into small pieces.
- Add the carrot, the dry onion, the celery, the split pea and the water to a pot and boil them for about 30 minutes, until the split pea has absorbed all the liquid.
- Once it boils, add all the ingredients to a blender and beat them until they become puree and add the olive oil and the lemon and continue beating for 2 minutes.
- Let it cool down.
- For the split pea gnocchi:
- Boil 1-2 potatoes in a pot and mash them after boiling.
- Homogenize the split pea with the mashed potatoes and add all the ingredients and incorporate them into the mixture.
- After we have well floured the counter and our gnocchi, we create rolls with our mixture and cut into equal pieces of 10-15 gr. gnocchi type.
- In a non-stick pan, sauté the gnocchi in olive oil on both sides until they get a nice golden and crispy color.
- Then add the pickled onions cut in half, the chili rings, the octopus cut in slices, the semi-dried cherry tomatoes, 12 gr of sage cream, 50 ml of fish stock, 10 gr of butter and the Kalamansi vinegar.
- Add Persian blue salt and lemon fruit pepper.
- Remove from heat and serve.
- Garnish with some chopped chives and season pepper seaweed lemon.
- For the octopus:
- Put all our ingredients in a pot and boil for about 1 hour.
Enjoy your meal…
Special credits Glykanisos restaurant for their hospitality.
Chef: Dimitris Agoratzis
After 20 years of dedication to Greek cuisine and especially seafood, through hotel kitchens in Thessaloniki (“Molyvos”), Halkidiki (“Athos”), Kos (“Marmari Beach”) and Private Chefing, I ended up in recent years at “Glykaniso”, Thessaloniki.
Motto: “Passion and perseverance are the keys to success…”
You can taste the dish “Octopus with split pea gnocchi” on the new menu of Glycanisos.