{"id":29533,"date":"2025-10-13T09:20:45","date_gmt":"2025-10-13T09:20:45","guid":{"rendered":"https:\/\/www.petramare.it\/en-us\/?p=29533"},"modified":"2026-02-01T10:56:08","modified_gmt":"2026-02-01T10:56:08","slug":"polpo-ai-sapori-del-salento-con-friscous","status":"publish","type":"post","link":"https:\/\/www.petramare.it\/en-us\/blog\/polpo-ai-sapori-del-salento-con-friscous\/","title":{"rendered":"Octopus with Salento flavors with Friscous\u00ae"},"content":{"rendered":"\t\t
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Recipe by: chef Ivan Tronci<\/p>

\"Octopus with Salento flavors with Friscous\u00ae\" 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.<\/p>

Deconstruction of images, belonging to Our memories, in mathematics that revolves around crunchy octopus curls, whose tones are rounded by Friscous\u00ae, 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.<\/p>

The landing point of this kaleidoscope of flavors is a \"tomato velout\u00e9,\" 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.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients for 4 people<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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  • Octopus about 1 kg<\/li>
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  • Friscous\u00ae: 80g<\/li>
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  • Spring onions (Spunzali): 2<\/li>
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  • Chardonnay white wine \"Cantine Merica\": 350 ml<\/li>
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  • Celery: 2<\/li>
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  • Carrots: 2<\/li>
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  • Parsley: 5 stems<\/li>
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  • Bay leaf: 1 leaf<\/li>
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  • Peppercorns: to taste<\/li>
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  • Extra virgin olive oil \"Agricola Tenore\": to taste<\/li>
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  • Balsamic vinegar pearls \"World of Noblesse\": to taste<\/li>
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  • Fresh cow's milk cheese: to taste<\/li>
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  • Caper fruit: to taste<\/li>
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  • Dehydrated black olives: to taste<\/li>
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  • Fresh basil: to taste<\/li>
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  • Chive: to taste<\/li>
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    Procedure<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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    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.<\/p>

    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.<\/p>

    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\u00ae previously seasoned with extra virgin olive oil, caper water and chive.<\/p>

    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.<\/p>

    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.<\/p>

    by Alessandro Vincenti<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Recipe by: chef Ivan Tronci “Octopus with Salento flavors with Friscous\u00ae” is a dish rich in polychromatic vision, as indeed<\/p>\n","protected":false},"author":1,"featured_media":29534,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140,138],"tags":[],"class_list":["post-29533","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-ivan-tronci","category-recipe-book"],"yoast_head":"\nOctopus with Salento flavors with Friscous\u00ae - Petramar\u00e8<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.petramare.it\/en-us\/blog\/polpo-ai-sapori-del-salento-con-friscous\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Octopus with Salento flavors with Friscous\u00ae - 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