Caracatita la gratar cu hummus si sos Meunier este o combinatie inedita de arome desavarsite cu sos usor acrisor pentru o cina lejera. Caracatita frageda la gratar cu hummus fin cu usoare tente de tahini si usturoi, scaldata in sos de unt, lamaie si capere.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

Pentru caracatita si hummus / For octopus and hummus

• 2 tentacule caracatita prefierte / 2 octopus tentacles preboiled
• 400 grame naut conservat / 400 grams canned chickpeas
• 1 lingura tahini / 1 tablespoon tahini
• Sucul de la 1/2 lamaie / Juice from 1/2 lemon
• 5 linguri ulei de masline / 5 tablespoons olive oil
• 2 catei de usturoi / 2 garlic cloves
• Sare / Salt

Pentru sosul Meunier / For Meunier sauce

• 100 grame unt / 100 grams butter
• Sucul de la 1/2 lamaie / Juice from 1/2 lemon
• 2 linguri capere / 2 tablespoons capers
• 3 linguri patrunjel verde / 3 tablespoons parsley
• Sare / Salt

Deoarece mi-am dorit un hummus extrem de fin, am curatat boabele de naut de coaja si le-am mai pus la fiert la abur timp de 10 minute. Lasam nautul la racit si apoi il mixam cu ajutorul unui blender. Adaugam sare, tahini, 3 linguri ulei de masline, usturoiul zdrobit si sucul de lamaie. Mixam bine pana obtinem o pasta fina. Pentru a pregati caracatita o presaram cu sare si o ungem cu 2 linguri ulei de masline. Incingem o tigaie si prajim caracatita timp de 2-3 minute pe fiecare parte.

Pentru sosul Meunier, topim untul intr-o tigaie la foc mic. Adaugam sucul de lamaie si lasam pe foc 3-4 minute. Adaugam apoi caperele, sarea si patrunjelul verde.

Servim caracatita cu hummus si cu sosul usor acrisor si evident, cu un pahar de vin alb.

Daca v-a placut reteta de caracatita la gratar cu hummus si sos Meunier, va recomand sa incercati si un aperitiv cu fructe de mare, o caracatita la gratar sau un platou grecesc.

English version

Grilled octopus with hummus and Meunier sauce

Grilled octopus with hummus and Meunier sauce is a unique combination of perfect flavors with slightly sour sauce for a light dinner. Grilled octopus with fine hummus and light flavours of tahini and garlic bathed in butter, lemon and capers sauce.

Since I wanted an extremely fine hummus, I removed the peel of the chickpeas and steamed them for another 10 minutes. Let the chickpeas cool and then mix with a blender. Add salt, tahini, 3 tablespoons olive oil, crushed garlic and lemon juice. Mix well until you get a fine paste. To prepare the octopus, sprinkle it with salt and grease it with 2 tablespoons of olive oil. Heat a frying pan and fry the octopus on both sides for 2-3 minutes on each side.

For the Meunier sauce, melt the butter in a pan over low heat. Add the lemon juice and cook for 3-4 minutes. Then add the capers, salt and green parsley.

Serve the octopus with hummus and the flavoured sauce, and with a glass of white wine.

If you liked the recipe for grilled octopus with hummus and Meunier sauce, I recommend you try a seafood appetizer,, a grilled octopus or a Greek platter.

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