Octopus with stracciatella and beetroot

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.