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Panzanella (Italian bread salad)

Category Fish & seafood

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  • 50 minutes
  1. 1 octopus (approx. 1.2 kg, ready to cook)
  2. 300 g ciabatta
  3. 8 tbs olive oil
  4. 2 tbs AMC Rustico (or other mixed dried herbs)
  5. 150 g mixed cocktail tomatoes
  6. 50 g black pitted olives
  7. 1 red onion
  8. 1 garlic
  9. 1/2 bunch basil
  10. 2 tbs balsamic vinegar
  11. 2 tbs lemon juice
  12. salt, pepper

1. Cover the octopus with cold water in a bowl and let stand for approx. 15 minutes. Remove the octopus from the water, allow to drip-dry briefly, and add to the pot.

2. Cover with Secuquick softline and close with the lid. Heat the pot on the highest level up to the turbo window, switch to a low level, and cook for approx. 8 minutes in the turbo area.

3. At the end of the cooking time, place the pot in the inverted lid and allow it to depressurize by itself. Remove Secuquick, take out octopus, let cool, cut into pieces and mix with 2 tablespoons olive oil.

4. Cut the ciabatta into cubes and mix with 4 tablespoons of olive oil.

5. Heat the pan on the highest level up to the roasting window, switch to a low level and put the bread cubes inside. Roast the cubes constantly stirring until they are golden brown. Add AMC Rustico and mix well. Remove bread cubes and clean the pan.

6. Clean and halve cocktail tomatoes, cut olives into rings. Peel the onion and garlic. Cut the onion into wedges, finely chop the garlic and basil.

7. Mix in 2 tablespoons olive oil, balsamic vinegar and lemon juice and season with salt and pepper.

8. Heat the pan on the highest level up to the roasting window, switch to a medium level, set in octopus pieces and roast while turning.

9. Mix all the ingredients and serve with the octopus.

Tip

  • Panzanella is a wonderful bread salad that can also be combined and complemented with many other vegetables (e.g. peppers, cucumbers or beans).

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

Roasting without added fat

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