Roasted octopus on broccoli cream

Name: Roasted octopus on broccoli cream
Prep time: 35 min
Cook time: 95 min
Total time: 130 min
Yield: 4
Ingredients: 1200 g Octopus; 500 g Broccoli; 90 ml Olive oil; 1 clove Garlic; 20 g Onion, chopped; 5 g Parsley; 4 springs Thyme; Salt, to taste; Pepper, to taste

Tender roasted octopus is served over a creamy broccoli purée and finished with grilled florets for added texture.

Preparation Time:

35 min

Cooking:

1 h 35 min

People:

Difficulty:

Medium

Course:

Diet:

Perfect For:

Chef:

Cristian Broglia

Ingredients

1200 g Octopus

500 g Broccoli

90 ml Olive oil

1 clove Garlic

20 g Onion, chopped

5 g Parsley

4 springs Thyme

Salt, to taste

Pepper, to taste

Proceedings

Octopus

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

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

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

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.

Tips

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

Roasted octopus on broccoli cream

Ingredients

Products used

Proceedings

Tips

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