Pulpo Cartagenero Recipe
Laurel marinated octopus, truffle yucca croquette, ají amarillo crema
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Ingredients
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Pulpo Cartagenero Ingredients
Method
Pulpo Cartagenero Directions
- 1
- 2
Prepare the Yucca Croquettes
Peel and boil the yucca until soft. Drain and mash it. Mix in truffle oil, cornstarch, and egg. Shape the mixture into small balls or patties.
- 3
Fry the Croquettes
Heat oil in a frying pan. Fry the yucca croquettes until golden brown. Drain on paper towels.
- 4
Make the Ají Amarillo Crema
In a bowl, mix the ají amarillo paste, sour cream, lime juice, and a pinch of salt and pepper. Adjust seasoning to taste.
- 5
Assemble the Dish
On a plate, place the marinated octopus next to the yucca croquettes. Drizzle the ají amarillo crema over the octopus and serve immediately.
