Recipe by Andrea Berton: Roasted octopus and Trasimeno beans
Ingredients
For the octopus
- 1 octopus weighing 500 g
Procedure
Clean and wash the octopus and cook for 2 hours at 98°C. Cool. Cut the tentacles and roast on a griddle. Place on a display tray.
For the Trasimeno beans
- 200 g beans
- 100 g extra virgin olive oil
- 30 g celery
- 30 g carrot
- 20 g white onion
- 1 bunch of herbs
- 500 g chicken broth
- 0.3 g salt
- Pepper
Procedure
Finely chop the vegetables and brown in a saucepan with extra virgin olive oil, add the bouquet garni, the beans and pour in the chicken stock.
Leave to cook for 20 minutes. Place in a container and cool immediately. Bind with fish mayonnaise, extra virgin olive oil and season with salt and pepper.
Dish composition
Place the fagiolina beans in the center of the plate, inside a 16 cm pastry ring. Add the octopus tentacles, endive, and glacialis. Finish with lemon paste.
