Today we propose you a new recipe by our starred Chef Giuseppe Mancino made in collaboration with Casale Falchini of San Gimignano, a winery followed by the famous winemaker Giacomo Tachis.
Ingredients
For the octopus:
800 g octopus
1 kg broccoli
200 g burrata
100 g extra virgin olive oil
300 g Tuscan bread
500 ml peanut oil
Salt
For the broccoli cream:
1 broccoli
extra virgin olive oil
50 g shallot
salt and pepper
For the datterino tomatoes:
100 g of datterino tomatoes
1 clove of garlic
3 sprigs of thyme
extra virgin olive oil
Salt
Method
For the octopus: Cook the octopus in plenty of lightly salted water with the addition of aromatic herbs, citrus peel, various peppers and aromatic herbs, as it boils for about 20-25 minutes. After cooking, let the octopus cool in your own water. Cut the octopus to your liking and complete with the cooking in the pan.
For the broccoli cream: Clean the broccoli in equal parts and blanch in salted water. After cooking the broccoli, cool them in water and ice. Leave 4-5 broccoli for the dish seal aside. After this operation, chop the shallots and add the broccoli. Season with salt, pepper and oil. Finally, blend everything until you get a smooth cream without lumps.
For fried bread: In a saucepan, bring plenty of extra virgin olive oil to a temperature of 150° and fry the bread until golden brown. Dry the bread on absorbent paper and then chop into slightly large pieces.
For the datterino tomatoes: Cook the tomatoes in the oven at 160 degrees with the smells.
Finishing: Spread the broccoli cream, add the roasted octopus alternated with broccoli flowers and cherry tomatoes. Complete with the shavings of fried bread, burrata and a drizzle of Tuscan extra virgin olive oil.
