Octopus on a broad bean purée with Delverde Crostino Dorato al Cubo Ricetta

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The taste of tradition on your table

Octopus served with a fresh broad bean and mint cream, and the crunchy Delverde Crostino Dorato al Cubo with black pepper.

Recipe difficulty level: easy

Ready in

1 hr 30 min

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Watch the Video

Preparation

15 minutes

Cooking

1 hr 15 min

Total time

1 hr 30 min

Number of guests at the table

800	g	octopus
300	g	broad beans (weighed and cleaned)
200	g	potatoes (weighed and peeled)
60	g	grated pecorino cheese
14		fresh mint leaves
8		tablespoons of Delverde Crostino Dorato al Cubo with black pepper
6		bay leaves
1		ladle of vegetable broth
2		tablespoons of lemon juice
q.b.		thyme
q.b.		lemon thyme
q.b.		salt
q.b.		extra virgin olive oil
q.b.		pepper

Tools

Bowls

Grater

Stick blender

2 pots

Griddle pan

Method

Prepare the octopus: if the octopus is fresh or defrosted, immerse it for a few seconds in boiling water, repeating 2 or 3 times while holding it by the head so that the tentacles curl.

Submerge the octopus completely in the pot and cook it for about an hour with a few bay leaves.

Prepare the broad bean purée: clean the broad beans, peel and dice the potatoes, and cook them in a pot with plenty of vegetable broth for 15-20 minutes.

Drain the vegetables, keeping half a ladle of vegetable broth aside, and remove the skins from the broad beans.

Blend the fava beans with an immersion blender along with the vegetable broth (pour in a little at a time until you reach the desired consistency), potatoes, pecorino cheese, and mint; add salt, pepper, and oil.

Spread the resulting cream on the bottom of the plates.

Once the octopus is boiled, pass it on the grill a few minutes per side. Season it with the emulsion with oil, salt, pepper, a tablespoon of lemon, and lemon thyme.

Place the octopus on the creamed fava beans and pour a couple of tablespoons of croutons per plate.

Serve still hot.

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Octopus on a broad bean purée with Delverde Crostino Dorato al Cubo