VIDEO – Recipes from Bons Vivants: txistorra and octopus piperade from cooks Robin Payet and Charles Boixel

Prepare! Laurent Mariotte getting within the A very good life file cooks Robin Payet and Charles Boixel. Right now they offer us the recipe for txistorra and octopus piperade.

Substances:

– 4 cooked octopus tentacles (delicatessen or fishmonger)

– 1 txistorra (with out that, 1 merguez)

– 1 lime

– 1 bunch of coriander

– Smoked chili powder

Crushed Spicy:

– 1 purple pepper

– 1 inn

– 1 can of crushed tomatoes

– 1 tsp cumin

– 1 clove of garlic

– 1 teaspoon

– 1 tsp tomato paste

Basquiat:

– 4 purple peppers

– 4 yellow peppers

– 4 purple onions

crispy rice:

– 1 inn

– 200 g of rice

– 1L rooster inventory

– 200 g grated parmesan

– 100 g white wine

Aspect development:

For the spicy crumble:

Peel the onion, garlic and pepper. Seed and julienne the peppers individually. Slice the onion and chop the garlic clove. Sweat the onions in olive oil and a bit of salt. When the onions begin to look clear, add the peppers. Prepare dinner with out coloration for five minutes. Add the tomato paste, garlic, cumin and harissa. Roast calmly. Add the chopped tomato and cook dinner for about 1 hour. Combine and reserve.

Basquiat:

Peel and chop the purple onions. Do the identical with the peppers, peel and cut up them individually (purple on one facet, yellow on the opposite). Sweat all the weather individually, cool, combine them and add basquaise.

crispy rice:

Peel and chop the onion, drizzle in olive oil, add to the rice and sauté (till translucent however colorless). Deglaze with white wine after which add the rooster breast inventory. Let the risotto cook dinner and tie on the finish with the grated parmesan. Season as you would like, and mould right into a container, leaving a peak of 5 cm. Place within the fridge in a single day. The subsequent day, lower into good cubes of rice (5cmx5cm).

Take the octopus tentacles and lower them into 5 cm sections. Do the identical for the cystorra. Grill the octopus and chistorra in a pan. (Risk of cooking them collectively: the fats of the cystorra nourishes the octopus.