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Recipe by: chef Ivan Tronci
"Octopus with Salento flavors with Friscous®" is a dish rich in polychromatic vision, as indeed is the entire production of the Chefgiramondo. An enchanted gaze on the world of dreams, where the impressive array of ingredients resolves into a total immersion in alchemies of elusive sensibilities.
Deconstruction of images, belonging to Our memories, in mathematics that revolves around crunchy octopus curls, whose tones are rounded by Friscous®, by the sapidity of caper fruit, by half a cherry tomato stuffed with fresh cow's milk cheese, by the persistence of dehydrated black olives and by the acidic balance guaranteed by balsamic vinegar pearls.
The landing point of this kaleidoscope of flavors is a "tomato velouté," prepared with ripe tomatoes and homemade bread, the architrave of a Mediterranean vision suspended between land and sea, between travels around the World and returns: a perspective point among the flavors of the City of Martyrs.
Ingredients for 4 people
- Octopus about 1 kg
- Friscous®: 80g
- Spring onions (Spunzali): 2
- Chardonnay white wine "Cantine Merica": 350 ml
- Celery: 2
- Carrots: 2
- Parsley: 5 stems
- Bay leaf: 1 leaf
- Peppercorns: to taste
- Extra virgin olive oil "Agricola Tenore": to taste
- Balsamic vinegar pearls "World of Noblesse": to taste
- Fresh cow's milk cheese: to taste
- Caper fruit: to taste
- Dehydrated black olives: to taste
- Fresh basil: to taste
- Chive: to taste
Procedure
In a regular kitchen pot, pour cold water, adding a bay leaf, celery, carrots and spring onion in irregular cubes, 10 peppercorns, 5 parsley stems and half a bottle of chardonnay white wine.
When the mixture starts to boil, introduce the octopus holding it by the head, wetting only the tentacles 3/4 times; this way the curling will be facilitated.
Once the octopus is cooked, we will pass it on a grill to give it a delicate smoky aftertaste, and we will sprinkle it with Friscous® previously seasoned with extra virgin olive oil, caper water and chive.
Separately we will prepare a classic sauce using only ripe tomatoes which we will then blend together with pieces of toasted homemade bread, until forming a sort of mash that we will lay on the bottom of the plate.
The recipe is completed by: a caper fruit, half a cherry tomato stuffed with fresh cow's milk cheese, dehydrated black olives and balsamic vinegar pearls that will balance the dish with their acidity.
by Alessandro Vincenti
