Recipe by Angelo Troiani: Octopus verace with faux pomegranate mayonnaise, apple and celeriac.

Ingredients

One octopus
Apples and celeriac to taste

Procedure

Cook the octopus in a pressure cooker for 14 minutes, allow to cool so that the skin remains attached to the muscle, cut into 90/100 g portions and cook in a pan with a little oil after removing the suckers, until golden brown.
Cut the apple into wedges and cook it in a vacuum-packed bag for 10 minutes at 80°C with steam; let it cool and then roast on a griddle with a little oil. Clean celeriac, cup it and steam it for 7 minutes.

For the sauce

50 g mustard
100 g pomegranate juice
300 g seed oil
50 g octopus collagen

Procedure

Combine pomegranate juice, mustard, octopus collagen and bring to reduction. Whisk together with seed oil as if it were mayonnaise, until desired consistency.