Octopus with stracciatella and beetroot
For 6 people:
1,2 kg octopus
400 gr stracciatella
½ dl cream
extra virgin olive oil
salt & pepper
Rinse octopus under cold water.
Put it in a vaccum pouch with rosemary and let it cook sous vide in fusionchef water bath at 82 °C for four hours. Cool down.
Blend stracciatella, add cream and put the sauce in a siphon loaded with gas.
Season octopus with salt, pepper, extra virgin olive oil and cut it into small cubes.
Serve the octopus in a plate with the stracciatella mousse and beetroots and cappers powder.
This recipe was kindly provided by Danilo Ange.