Roasted octopus served on a chickpea cream with yellow and red confit cherry tomatoes
Ingredients | Serves 4
Preparation method
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In a saucepan, prepare a classic court bouillon (home-made stock) with water, white wine, half a lemon, parsley stalks, celery, carrot, onion, garlic and a sprig of thyme. Add salt to taste. Bring to the boil.
Wash and clean the octopus and immerse it in the court bouillon and let it simmer for 20 minutes, then turn off the heat and let the octopus rest in its own liquid for approximately 45 to 60 minutes.
Blast chill the octopus to 3°C, clean and cut it into pieces.
Dress it with extra virgin olive oil, chopped parsley, garlic and lemon zest.
In a saucepan, sauté the oil, celery, carrot and onion, add the chickpeas, add the vegetable stock and cook for 5 minutes. Remove from the heat and emulsify with a drizzle of oil. Add salt to taste.
Sear the octopus on a fry top griddle until slightly caramelised. Prepare a salad dressed with citrus zest, oil, salt and pepper.
Arrange the cream of chickpea sauce in the centre of the serving dish, place the octopus curls on top and garnish with the salad greens and the semi-dried red and yellow cherry tomatoes.
Prepared with ROBO products
Altre deliziose idee per te
30 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
