{"id":3942,"date":"2026-07-27T11:47:46","date_gmt":"2026-07-27T11:47:46","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/poulpe-sous-la-peka\/"},"modified":"2026-07-27T11:47:46","modified_gmt":"2026-07-27T11:47:46","slug":"poulpe-sous-la-peka","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/poulpe-sous-la-peka\/","title":{"rendered":"Poulpe sous la peka"},"content":{"rendered":"\n\n<style>\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell{\n  --gj-bg:#faf8f4;--gj-paper:#fff;--gj-warm:#fffdf9;--gj-ink:#171c1a;--gj-copy:#48514e;--gj-muted:#68706d;\n  --gj-line:#e4ddd2;--gj-line-strong:#d4c7b4;--gj-gold:#9a6710;--gj-gold-deep:#704504;--gj-gold-soft:#f7ecd8;\n  --gj-night:#17211f;--gj-sage:#176744;--gj-sage-soft:#eaf6ef;--gj-blue:#245aa5;--gj-blue-soft:#edf4ff;\n  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var(--gj-gold);border-radius:12px;background:#fff9ef;color:#503a19;font-size:15px;font-weight:650;line-height:1.62}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-key-grid{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:12px;margin-top:24px}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-key{min-width:0;padding:17px;border:1px solid var(--gj-line);border-top:3px solid var(--key-tone,var(--gj-gold));border-radius:13px;background:#fff}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-key:nth-child(2){--key-tone:var(--gj-sage)}#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-key:nth-child(3){--key-tone:var(--gj-blue)}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-key h4{margin-bottom:7px;color:var(--gj-ink);font-size:15.5px;font-weight:780;line-height:1.35}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-key p{color:var(--gj-copy);font-size:13.5px;line-height:1.58}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:14px}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-card{overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:#fff}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-card h4{padding:15px 18px 13px;border-bottom:1px solid var(--gj-line);background:#fbf7ef;color:var(--gj-ink);font-size:16px;font-weight:770;line-height:1.35}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-card ul{list-style:none}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-card li{padding:11px 18px;border-bottom:1px solid var(--gj-line);color:var(--gj-copy);font-size:14px;line-height:1.48}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-card li:last-child{border-bottom:0}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-card strong{display:block;color:var(--gj-ink);font-weight:780}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-card em{display:block;margin-top:3px;color:var(--gj-muted);font-size:12.3px;line-height:1.45;font-style:normal}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-note-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:12px;margin-top:14px}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-note{padding:16px 17px;border:1px solid var(--gj-line);border-radius:13px;background:#fbfaf7;color:var(--gj-copy);font-size:13.5px;line-height:1.58}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-note strong{color:var(--gj-ink);font-weight:770}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stages{display:grid;gap:14px}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stage{overflow:hidden;border:1px solid var(--gj-line);border-radius:15px;background:#fff}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stage-head{display:grid;grid-template-columns:auto minmax(0,1fr) auto;gap:12px;align-items:center;padding:15px 17px;border-bottom:1px solid var(--gj-line);background:var(--stage-bg,#fbf4e8)}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stage:nth-child(2){--stage-bg:#eef7f2}#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stage:nth-child(3){--stage-bg:#eef4fc}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stage-badge{display:grid;width:38px;height:38px;place-items:center;border-radius:11px;background:var(--gj-night);color:#f3c66f;font-size:12px;font-weight:850;line-height:1}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stage-head h4{color:var(--gj-ink);font-size:17px;font-weight:780;line-height:1.3}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-stage-time{padding:5px 9px;border:1px solid #dfc99f;border-radius:999px;background:#fffaf1;color:#6a450c;font-size:11.5px;font-weight:760;line-height:1.2;white-space:nowrap}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-steps{list-style:none}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-step{display:grid;grid-template-columns:42px minmax(0,1fr);gap:13px;padding:18px;border-bottom:1px solid var(--gj-line)}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-step:last-child{border-bottom:0}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-step-no{display:grid;width:36px;height:36px;place-items:center;border-radius:10px;background:#202927;color:#fff;font-size:12px;font-weight:850;line-height:1}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-step h4{margin-bottom:5px;color:var(--gj-ink);font-size:15.5px;font-weight:780;line-height:1.35}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-step p{color:var(--gj-copy);font-size:13.8px;line-height:1.63;text-wrap:pretty}\n#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-control{margin-top:16px;padding:clamp(22px,3vw,30px);border-radius:16px;background:var(--gj-night);color:#fff;box-shadow:0 16px 38px 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.gj-title{font-size:25pt}\n  #recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-title-accent{color:#000}\n  #recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-ingredient-grid,#recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-practical-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-step{break-inside:avoid}\n  #recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:8pt;color:#666;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">\n  <header class=\"gj-masthead\">\n    <div class=\"gj-title-wrap\">\n      <p class=\"gj-eyebrow\">Recette<\/p>\n      <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\"><span class=\"gj-title-main\"><b>Poulpe sous la peka<\/b> avec pommes de terre r\u00f4ties<\/span><span class=\"gj-title-accent gj-serif\">et l\u00e9gumes fondants au vin blanc<\/span><\/h2>\n      <p class=\"gj-sub\">Une adaptation domestique du poulpe cuit sous peka : les tentacules deviennent tendres sans se d\u00e9faire, les pommes de terre dorent dans les sucs marins et le vin blanc parfume un jus court \u00e0 l\u2019ail et au romarin.<\/p>\n      <ul class=\"gj-meta\" aria-label=\"Classification de la recette\"><li><strong>Cat\u00e9gorie<\/strong> \u00b7 Plat principal<\/li><li><strong>Cuisine<\/strong> \u00b7 Cuisine croate<\/li><li><strong>M\u00e9thode<\/strong> \u00b7 Cuisson lente au four<\/li><li><strong>Difficult\u00e9<\/strong> \u00b7 Avanc\u00e9e<\/li><\/ul>\n    <\/div>\n    \n    <figure class=\"gj-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hobotnica-Ispod-Peke-\u2014-Slow-Baked-Octopus-Under-the-Iron-Bell-3.webp\" alt=\"Large cocotte de poulpe r\u00f4ti avec tentacules dor\u00e9s, pommes de terre, carottes et tomates sous une cloche de peka relev\u00e9e\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>La vue panoramique montre la cloche m\u00e9tallique derri\u00e8re la cocotte, les tentacules bien color\u00e9s et les l\u00e9gumes baign\u00e9s d\u2019un jus r\u00e9duit.<\/figcaption>\n    <\/figure>\n    <dl class=\"gj-facts\" aria-label=\"Quantit\u00e9, dur\u00e9es et estimation \u00e9nerg\u00e9tique\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Temps total<\/dt><dd>2 h 45<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 520 kcal<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"gj-quick-nav\" aria-label=\"Navigation dans la recette\">\n    <a href=\"#apercu-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Contexte<\/a><a href=\"#ingredients-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Ingr\u00e9dients<\/a><a href=\"#methode-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Pr\u00e9paration<\/a>\n    <a href=\"#pratique-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Service et conservation<\/a><a href=\"#nutrition-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Nutrition<\/a>\n  <\/nav>\n\n  <section class=\"gj-card gj-anchor\" id=\"apercu-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\" aria-labelledby=\"apercu-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">\n    <div class=\"gj-card-head\"><p class=\"gj-kicker\">01 \u00b7 Contexte, texture et technique<\/p><h3 id=\"apercu-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Retrouver la cuisson enveloppante de la peka dans un four domestique<\/h3><p class=\"gj-head-copy\">Une cocotte lourde et un couvercle bien ajust\u00e9 remplacent la cloche chauff\u00e9e aux braises, tandis qu\u2019une courte finition d\u00e9couverte concentre le jus et colore les l\u00e9gumes.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-prose\"><p>Sur la c\u00f4te adriatique, la cuisson sous peka d\u00e9signe autant un dispositif qu\u2019une mani\u00e8re de conduire la chaleur. Les aliments sont dispos\u00e9s dans un plat bas, couverts d\u2019une cloche m\u00e9tallique puis entour\u00e9s de braises. La chaleur arrive de plusieurs directions, l\u2019humidit\u00e9 reste prisonni\u00e8re pendant la premi\u00e8re partie de la cuisson et les sucs se concentrent progressivement. Le poulpe s\u2019y pr\u00eate bien : son tissu conjonctif demande du temps, mais il s\u00e8che vite lorsque la vapeur s\u2019\u00e9chappe trop t\u00f4t. Cette version transpose le principe dans une cocotte large en fonte, plac\u00e9e dans un four tr\u00e8s chaud puis cuite \u00e0 temp\u00e9rature mod\u00e9r\u00e9e.<\/p><p>Le poulpe est d\u2019abord mass\u00e9 avec tr\u00e8s peu de sel. Les produits de la mer en contiennent d\u00e9j\u00e0, et le liquide se r\u00e9duit pendant deux heures ; un assaisonnement g\u00e9n\u00e9reux au d\u00e9part donnerait un jus trop sal\u00e9. Les pommes de terre, les oignons et les carottes sont taill\u00e9s en morceaux assez gros pour supporter une cuisson longue. Ils forment un lit qui \u00e9loigne les tentacules du fond br\u00fblant et absorbe le jus lib\u00e9r\u00e9 par le mollusque. Le vin blanc apporte de l\u2019acidit\u00e9, tandis que l\u2019huile d\u2019olive facilite la coloration finale.<\/p><p>La tendret\u00e9 ne se juge pas uniquement au temps. Apr\u00e8s environ une heure et demie, la partie la plus \u00e9paisse d\u2019un tentacule doit c\u00e9der sous la pointe d\u2019un couteau tout en gardant une l\u00e9g\u00e8re r\u00e9sistance. Si elle reste \u00e9lastique, la cuisson se poursuit sous couvercle. Lorsque le poulpe est tendre, la cocotte est d\u00e9couverte : la vapeur s\u2019\u00e9chappe, les pommes de terre prennent une teinte dor\u00e9e et le jus devient brillant. Cette s\u00e9quence \u00e9vite le compromis fr\u00e9quent entre un poulpe tendre et des l\u00e9gumes d\u00e9tremp\u00e9s.<\/p><p>Le repos de quinze minutes stabilise les sucs et permet aux pommes de terre d\u2019en absorber une partie. Le plat se sert directement dans la cocotte, avec du persil frais et du citron propos\u00e9s \u00e0 part plut\u00f4t que vers\u00e9s sur l\u2019ensemble. Le citron ajout\u00e9 trop t\u00f4t masquerait la douceur des oignons et l\u2019ar\u00f4me du romarin. Une cuisson bien men\u00e9e donne des morceaux charnus, des bords l\u00e9g\u00e8rement r\u00f4tis et un fond de cuisson assez court pour napper sans former une soupe.<\/p><\/div><blockquote class=\"gj-pull\">Le couvercle attendrit le poulpe ; la finition d\u00e9couverte donne aux pommes de terre leur surface r\u00f4tie.<\/blockquote><div class=\"gj-key-grid\"><section class=\"gj-key\"><h4>Cocotte large et lourde<\/h4><p>Elle reproduit une chaleur stable et laisse les l\u00e9gumes s\u2019\u00e9taler plut\u00f4t que bouillir en couches \u00e9paisses.<\/p><\/section><section class=\"gj-key\"><h4>Tr\u00e8s peu de liquide<\/h4><p>Le poulpe rend sa propre eau ; le vin doit parfumer le jus, non submerger les ingr\u00e9dients.<\/p><\/section><section class=\"gj-key\"><h4>Deux phases de cuisson<\/h4><p>La premi\u00e8re est couverte pour attendrir, la seconde d\u00e9couverte pour r\u00e9duire et colorer.<\/p><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"ingredients-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\" aria-labelledby=\"ingredients-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">\n    <div class=\"gj-card-head gj-tone-sage\"><p class=\"gj-kicker\">02 \u00b7 Dosages et fonctions<\/p><h3 id=\"ingredients-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Ingr\u00e9dients pour six portions g\u00e9n\u00e9reuses<\/h3><p class=\"gj-head-copy\">Un poulpe d\u00e9j\u00e0 nettoy\u00e9 simplifie la pr\u00e9paration. Les l\u00e9gumes doivent \u00eatre de calibre proche afin de terminer leur cuisson ensemble.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-ingredient-grid\"><section class=\"gj-ingredient-card\" aria-labelledby=\"ingredients-group-1-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\"><h4 id=\"ingredients-group-1-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Pour le poulpe et les l\u00e9gumes<\/h4><ul><li><strong>1 poulpe nettoy\u00e9 de 1,8 kg<\/strong><em>D\u00e9congel\u00e9 au r\u00e9frig\u00e9rateur s\u2019il \u00e9tait surgel\u00e9, puis bien \u00e9pong\u00e9.<\/em><\/li><li><strong>1,2 kg de pommes de terre \u00e0 chair ferme<\/strong><em>Pel\u00e9es et coup\u00e9es en quartiers de 4 \u00e0 5 cm.<\/em><\/li><li><strong>300 g d\u2019oignons jaunes<\/strong><em>Coup\u00e9s en quartiers \u00e9pais.<\/em><\/li><li><strong>250 g de carottes<\/strong><em>Coup\u00e9es en tron\u00e7ons biseaut\u00e9s.<\/em><\/li><li><strong>200 g de tomates m\u00fbres<\/strong><em>Coup\u00e9es en gros quartiers.<\/em><\/li><li><strong>5 gousses d\u2019ail<\/strong><em>\u00c9cras\u00e9es avec le plat du couteau.<\/em><\/li><\/ul><\/section><section class=\"gj-ingredient-card\" aria-labelledby=\"ingredients-group-2-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\"><h4 id=\"ingredients-group-2-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Pour l\u2019assaisonnement et la finition<\/h4><ul><li><strong>80 ml d\u2019huile d\u2019olive vierge extra<\/strong><\/li><li><strong>150 ml de vin blanc sec<\/strong><em>Un vin vif, sans bois\u00e9 marqu\u00e9.<\/em><\/li><li><strong>2 branches de romarin<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li><li><strong>4 g de sel fin<\/strong><em>\u00c0 ajuster seulement apr\u00e8s r\u00e9duction du jus.<\/em><\/li><li><strong>1 g de poivre noir fra\u00eechement moulu<\/strong><\/li><li><strong>15 g de persil plat<\/strong><em>Cisel\u00e9 au moment du service.<\/em><\/li><li><strong>1 citron<\/strong><em>Coup\u00e9 en quartiers et servi \u00e0 part.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-note-grid\"><aside class=\"gj-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> Contient des mollusques. Le vin peut laisser des traces de sulfites ; choisir un vin sans sulfites ajout\u00e9s si n\u00e9cessaire.<\/aside><aside class=\"gj-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> Une cocotte ovale ou ronde de 32 \u00e0 36 cm avec couvercle lourd, un grand couteau, une planche s\u00e9par\u00e9e pour le produit cru, une pince et une petite louche.<\/aside><\/div><\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"methode-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\" aria-labelledby=\"methode-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">\n    <div class=\"gj-card-head gj-tone-blue\"><p class=\"gj-kicker\">03 \u00b7 Gestes, temps et signes de cuisson<\/p><h3 id=\"methode-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Cuire le poulpe sous couvercle puis le r\u00f4tir<\/h3><p class=\"gj-head-copy\">La cuisson commence tr\u00e8s chaude pour cr\u00e9er la vapeur, se poursuit plus doucement pour transformer le collag\u00e8ne, puis se termine \u00e0 d\u00e9couvert afin de dorer les l\u00e9gumes.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-stages\"><section class=\"gj-stage\" aria-labelledby=\"stage-1-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\"><div class=\"gj-stage-head\"><span class=\"gj-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Pr\u00e9parer la cocotte<\/h4><span class=\"gj-stage-time\">environ 30 min<\/span><\/div><ol class=\"gj-steps\"><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Pr\u00e9chauffer et tailler les ingr\u00e9dients<\/h4><p>Pr\u00e9chauffer le four \u00e0 220 \u00b0C. Couper les pommes de terre, les oignons, les carottes et les tomates aux dimensions indiqu\u00e9es ; \u00e9craser l\u2019ail et \u00e9ponger soigneusement le poulpe.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Former le lit de l\u00e9gumes<\/h4><p>M\u00e9langer dans la cocotte les pommes de terre, les oignons, les carottes, les tomates, l\u2019ail, 50 ml d\u2019huile d\u2019olive, le romarin, le laurier, le sel et le poivre. \u00c9taler en couche r\u00e9guli\u00e8re.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Installer le poulpe<\/h4><p>D\u00e9poser le poulpe sur les l\u00e9gumes, tentacules r\u00e9partis sans les serrer. Verser le vin autour, arroser avec les 30 ml d\u2019huile restants et fermer imm\u00e9diatement la cocotte.<\/p><\/div><\/li><\/ol><\/section><section class=\"gj-stage\" aria-labelledby=\"stage-2-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\"><div class=\"gj-stage-head\"><span class=\"gj-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Cuire \u00e0 couvert puis r\u00f4tir<\/h4><span class=\"gj-stage-time\">environ 2 h<\/span><\/div><ol class=\"gj-steps\"><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Lancer la cuisson vive<\/h4><p>Enfourner la cocotte couverte \u00e0 220 \u00b0C pendant 20 minutes afin d\u2019emmagasiner rapidement la chaleur et de cr\u00e9er une vapeur abondante.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Attendrir \u00e0 temp\u00e9rature mod\u00e9r\u00e9e<\/h4><p>Abaisser le four \u00e0 180 \u00b0C et poursuivre la cuisson couverte pendant 70 minutes. Piquer la partie \u00e9paisse d\u2019un tentacule ; si elle reste \u00e9lastique, prolonger par tranches de 10 minutes.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">06<\/span><div><h4>D\u00e9couvrir et concentrer les sucs<\/h4><p>Lorsque le poulpe est presque tendre, retirer le couvercle, retourner d\u00e9licatement les tentacules et m\u00e9langer seulement les l\u00e9gumes du bord. Cuire encore 25 \u00e0 30 minutes, jusqu\u2019\u00e0 ce que les pommes de terre soient dor\u00e9es et le jus r\u00e9duit de moiti\u00e9.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">07<\/span><div><h4>V\u00e9rifier l\u2019assaisonnement et reposer<\/h4><p>Sortir la cocotte, go\u00fbter le jus avant d\u2019ajouter du sel, puis laisser reposer 15 minutes sans couvercle. Parsemer de persil juste avant de servir.<\/p><\/div><\/li><\/ol><\/section><\/div>\n      <section class=\"gj-control\" aria-labelledby=\"control-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\"><h3 id=\"control-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Rep\u00e8res d\u00e9cisifs pendant la cuisson<\/h3><dl class=\"gj-control-grid\"><div class=\"gj-control-item\"><dt>Four initial<\/dt><dd>220 \u00b0C \u00b7 20 min<\/dd><p>Cette phase chauffe rapidement la cocotte et lance la vapeur.<\/p><\/div><div class=\"gj-control-item\"><dt>Cuisson couverte<\/dt><dd>180 \u00b0C \u00b7 70\u201390 min<\/dd><p>La pointe d\u2019un couteau doit p\u00e9n\u00e9trer le tentacule \u00e9pais sans rebond \u00e9lastique.<\/p><\/div><div class=\"gj-control-item\"><dt>Finition<\/dt><dd>25\u201330 min \u00e0 d\u00e9couvert<\/dd><p>Le jus devient court et brillant ; les bords des pommes de terre brunissent.<\/p><\/div><\/dl><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"pratique-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\" aria-labelledby=\"pratique-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">\n    <div class=\"gj-card-head gj-tone-violet\"><p class=\"gj-kicker\">04 \u00b7 Apr\u00e8s la cuisson<\/p><h3 id=\"pratique-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Service, conservation et ajustements raisonnables<\/h3><p class=\"gj-head-copy\">Le plat est meilleur chaud apr\u00e8s son court repos, mais les restes se r\u00e9chauffent correctement si le poulpe reste prot\u00e9g\u00e9 par son jus.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-practical-grid\">\n      <section class=\"gj-practical\"><h4>Service et accompagnements<\/h4><p>Disposer les pommes de terre au fond d\u2019un plat chaud, couper les tentacules en larges tron\u00e7ons et napper de jus. Servir avec du pain rustique et une salade verte am\u00e8re ; proposer les quartiers de citron s\u00e9par\u00e9ment.<\/p><\/section>\n      <section class=\"gj-practical\"><h4>Conservation et r\u00e9chauffage<\/h4><p>R\u00e9frig\u00e9rer dans les deux heures, dans un r\u00e9cipient ferm\u00e9, et consommer sous deux jours. R\u00e9chauffer couvert \u00e0 160 \u00b0C avec deux cuiller\u00e9es d\u2019eau pendant 15 \u00e0 20 minutes ; \u00e9viter le micro-ondes prolong\u00e9, qui durcit les tentacules.<\/p><\/section>\n      <section class=\"gj-practical\"><h4>Quatre variations fiables<\/h4><ul><li>Remplacer les carottes par 250 g de fenouil en quartiers pour une note anis\u00e9e.<\/li><li>Ajouter 100 g d\u2019olives vertes d\u00e9noyaut\u00e9es pendant les 20 derni\u00e8res minutes.<\/li><li>Employer de petites pommes de terre enti\u00e8res, toutes de calibre voisin, sans les peler.<\/li><li>Pour une finition plus grill\u00e9e, passer la cocotte sous le gril 2 minutes en surveillant sans interruption.<\/li><\/ul><\/section>\n      <section class=\"gj-practical\"><h4>Trois conseils de cuisine<\/h4><ol><li>Un poulpe surgel\u00e9 puis d\u00e9congel\u00e9 est souvent plus tendre, la cong\u00e9lation ayant fragilis\u00e9 une partie des fibres.<\/li><li>Le sel final se d\u00e9cide apr\u00e8s r\u00e9duction : le jus marin se concentre nettement.<\/li><li>Si les pommes de terre sont cuites avant le poulpe, les retirer temporairement puis les remettre pour la finition.<\/li><\/ol><\/section>\n    <\/div><\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"nutrition-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\" aria-labelledby=\"nutrition-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">\n    <div class=\"gj-card-head gj-tone-rose\"><p class=\"gj-kicker\">05 \u00b7 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">Valeurs nutritionnelles approximatives<\/h3><p class=\"gj-head-copy\">Calcul pour un sixi\u00e8me du poulpe, des l\u00e9gumes, de l\u2019huile et du jus consomm\u00e9 ; le sel naturel du mollusque et la r\u00e9duction expliquent l\u2019incertitude sur le sodium.<\/p><\/div>\n    <div class=\"gj-card-body\"><dl class=\"gj-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 520 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 45 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 720 mg<\/dd><\/div><\/dl><p class=\"gj-nutrition-note\"><strong>Portion :<\/strong> 1 portion (environ 520 g). <strong>Allerg\u00e8nes principaux :<\/strong> mollusques, sulfites possibles. Estimation fond\u00e9e sur des valeurs de r\u00e9f\u00e9rence standard ; les marques, le parage, l\u2019absorption et le partage modifient le r\u00e9sultat r\u00e9el.<\/p><\/div>\n  <\/section>\n\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">R\u00e9sultat attendu<\/p><p class=\"gj-close-quote\">Des tentacules tendres, des pommes de terre brunies et un jus court qui porte le go\u00fbt du four.<\/p><p class=\"gj-close-copy\">La r\u00e9ussite tient moins \u00e0 un d\u00e9cor de braises qu\u2019\u00e0 la logique de la peka : chaleur enveloppante, humidit\u00e9 retenue puis r\u00e9duction franche. La cocotte respecte cette progression sans pr\u00e9tendre remplacer le geste traditionnel en plein air.<\/p><\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-hobotnica-ispod-peke-slow-baked-octopus-under-the-iron-bell\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Poulpe sous la peka avec pommes de terre r\u00f4ties et l\u00e9gumes fondants au vin blanc\",\n  \"description\": \"Une adaptation domestique du poulpe cuit sous peka : les tentacules deviennent tendres sans se d\u00e9faire, les pommes de terre dorent dans les sucs marins et le vin blanc parfume un jus court \u00e0 l\u2019ail et au romarin.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hobotnica-Ispod-Peke-\u2014-Slow-Baked-Octopus-Under-the-Iron-Bell-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hobotnica-Ispod-Peke-\u2014-Slow-Baked-Octopus-Under-the-Iron-Bell-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hobotnica-Ispod-Peke-\u2014-Slow-Baked-Octopus-Under-the-Iron-Bell-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Cuisson lente au four\",\n  \"keywords\": \"recette de poulpe sous la peka, poulpe croate au four, hobotnica ispod peke, poulpe aux pommes de terre, cuisson lente du poulpe\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT2H\",\n  \"totalTime\": \"PT2H45M\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"520 kcal\",\n    \"carbohydrateContent\": \"45 g\",\n    \"proteinContent\": \"41 g\",\n    \"fatContent\": \"20 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"720 mg\",\n    \"servingSize\": \"1 portion (environ 520 g)\"\n  },\n  \"recipeIngredient\": [\n    \"1 poulpe nettoy\u00e9 de 1,8 kg\",\n    \"1,2 kg de pommes de terre \u00e0 chair ferme\",\n    \"300 g d\u2019oignons jaunes\",\n    \"250 g de carottes\",\n    \"200 g de tomates m\u00fbres\",\n    \"5 gousses d\u2019ail\",\n    \"80 ml d\u2019huile d\u2019olive vierge extra\",\n    \"150 ml de vin blanc sec\",\n    \"2 branches de romarin\",\n    \"2 feuilles de laurier\",\n    \"4 g de sel fin\",\n    \"1 g de poivre noir fra\u00eechement moulu\",\n    \"15 g de persil plat\",\n    \"1 citron\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pr\u00e9parer la cocotte\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pr\u00e9chauffer et tailler les ingr\u00e9dients\",\n          \"text\": \"Pr\u00e9chauffer le four \u00e0 220 \u00b0C. 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