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Roasted octopus on broccoli cream

Name: Roasted octopus on broccoli cream
Yield: 4
Ingredients: 1200 gr. Octopus; 500 gr Broccoli; 90 ml. Olive oil; 1 clove Garlic; 20 gr. chopped Onion; 5 gr. Parsley; 4 springs Thyme; to taste Salt; to taste Pepper

Ingredients

Octopus 1200 gr.
Broccoli 500 gr
Olive oil 90 ml.
Garlic 1 clove
Onion 20 gr. chopped
Parsley 5 gr.
Thyme 4 springs
Salt to taste
Pepper to taste

Cooking time:

80 min.

Number of person:

Difficulty:

Low

Course:

Diet:

Time:

Cooking method:

Type of product:

Perfect for:

Chef:

Chef advice:

The octopus can be cooked even 5 days in advance and then left in its unopened bag in the refrigerator ready for use.

Octopus

Step 1

Wash the octopus well and separate the tentacles, place them in a vacuum bag and add 10 ml oil, process to 99% air extraction, then cook at 95° in sousvide mode for 1 hour.

Then, remove the octopus tentacles from the bag and lay them on the bbq grill. Set the oven in grill mode to 220° and grill for 5 minutes.

Broccoli cream

Step 2

Clean the broccoli, separate the florets, peel the stems of the broccoli dei and cut them into cubes.

Step 3

Steam the broccoli florets at 100° for 8 minutes.
Instead, steam the diced stems for 20 minutes.

Step 4

In a saucepan, sauté onion with 10 ml oil, add cooked broccoli cubes, then brown and cover with water. Pour in parsley leaves and blend, then adjust for flavor.

Lay the broccoli florets on a steel tray and season with oil, salt, pepper and the garlic clove, then grill at 200° in oven for 5 minutes.

Boil the cream again and pour the octopus cooking water inside the bag, the remaining oil, whisk again and lay the cream on the plate.

Place the tentacles in the centre and garnish with broccoli florets.