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DAL MARE. Pulire il polpo. Seconda parte
Dopo aver effettuato le pratiche
descritte nella prima parte (eliminazione degli occhi e del dente), continuiamo con la pulizia del polpo.
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ora si appoggia sul foglio, si impugna la testa mettendo le dita così
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e si rigira la testa (la sacca) in maniera totale.[/symple_column]
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in questa foto con la mano a destra tengo la testa e i tentacoli con la sinistra [/symple_column]
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dopo una veloce passata sotto l’acqua corrente sono ben visibili le parti interne della sacca. [/symple_column]
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[symple_column size=”one-half” position=”last”]col coltello, iniziando dall’alto, raschio le interiora[symple_spacing size=”50px”]
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poi infilo la punta del coltello sotto, fra le interiora e la sacca, per tagliare la pelle che le tiene legate.
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e tiro con forza[/symple_column]
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poi prendo un pezzo di carta da cucina e lo utilizzo per impugnare le interiora in modo che non scivolinio (è roba viscida) [/symple_column]
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strappo tutto con un gesto deciso. [/symple_column]
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ora che anche la sacca è pulita, si rigira di nuovo e si sciacqua bene[/symple_column]
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Ed ecco il polpo pulito, pronto per essere cucinato[/symple_column]
