The holidays are coming up, and at this time it's handy for the kitchen to have an ace up its sleeve. Dragan Marjanović, the head chef of Kaval Inn and Pizzeria, had this in mind as well, who armed us with as many as four at the last CITY CHEF Cooking Academy in 2015. We enjoyed preparing a salad with octopus, chestnut gnocchi with shrimp and fish, a medium-rare beef steak with baked potatoes and a sweet and savory dessert and ended the 2015 season in style. There was no lack of good company, not even a good drop and official water of the Jamnica event.
The curtain fell on another one CITY CHEF cooking academy (Cooking Academy - CITY CHEF - December celebrations), which also brought down the curtain on the 2015 season, as it was the last one this year. Also at the last academy, which took place again in the renovated Bosch and Siemens salon, we are grateful to chef Grandmaster Dragan Marjanović, the head chef of the Inn and pizzeria Kaval, without which the CITY CHEF cooking academy is not complete, have expanded their repertoire of cooking knowledge.
Skillfully and with a lot of humor, he led us and engaged us in the preparation octopus in salad, chestnut gnocchi with shrimps and fish, baked potatoes and beef steak and desserts with goat cheese, which nicely rounded off three hours of socializing by the stove. With the food, our taste buds were also pampered different wine and the official water of the event Pit.
READ MORE: Pulse: Cooking Academy - CITY CHEF - Italian cuisine
Recipe: Octopus in salad
Ingredients for octopus in salad:
- octopus
- soup base
- 1 bay leaf
- 1 glass of black/green olives
- cherry tomatoes
- 2 cloves of garlic
- 1/2 kg of boiled potatoes
- olive oil
- salt and pepper
- vinegar
- parsley
Clean the octopus and cook it with soup vegetables for about an hour to an hour and a half (depending on the size of the octopus) until it softens. When the octopus has cooled, peel it and cut it into rings. Add sliced olives and tomatoes, chopped or grated garlic and diced boiled and already cooled potatoes. Season everything with salt and pepper, pour over olive oil and mix well. Add vinegar, sprinkle with parsley and the salad is ready to be served.
