Polp Fiction (roasted octopus, with green beans, snap peas, and pesto) | Viviana Varese

Ingredients for 4 people

• 800 g of octopus
• 100 g of light pesto
• 100 g of snap peas
• 50 g of green beans
• 1 potato
• 1 trombetta zucchini
• 1 Sakura mix tray
• 30 g of citron cream
• 10 g of basil sauce
• 50 g of extra virgin olive oil
• 5 g of white vinegar
• 2 g of salt

Ingredients for light pesto

• 250 g of basil
• 200 g of loose spinach leaves
• 120 g of pine nuts
• 500 g of extra virgin olive oil
• 90 g of Pecorino Romano cheese
• 1 clove of fresh garlic
• 7 g of salt
• 1 g of pepper
• 7 g of powdered sugar
• 5 g of vinegar

Ingredients for citron cream

• 300 g of untreated citron
• 100 g of sugar

Ingredients for basil sauce

• 50 g of basil leaves
• 30 g of extra virgin olive oil
• 20 g of boiled potato
• Salt and pepper

Method

For the light pesto

Blanch the basil leaves and spinach in boiling water for 2 seconds, then cool them in ice water; drain and dry them. Blend all the ingredients, adding 100 g of ice, and adjust the seasoning. The pesto can also be frozen.

For the citron cream

Cut the citron into half-centimeter cubes and cook them for 10 minutes with sugar to obtain the candied citron. Blend the mixture to make the cream.

For the basil sauce

Blanch the basil in boiling water for 2 seconds, cool it in ice water, dry it, and blend it together with all the ingredients.

Method for the other ingredients

Cook the octopus sous vide at 97 °C for 75 minutes or, alternatively, boil it in unsalted water for an hour. Let it cool and, when serving, grill it for a few minutes.

Peel and cut the vegetables into pieces, then cook them for 4 minutes and season with oil, salt, and white vinegar.

Spread the pesto on the plates, place the vegetables on top, then add the grilled octopus, Sakura mix, a few drops of candied citron cream, and basil sauce.