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 Method

 

Octopus  

Octopus marinated in salt, pepper with thyme and rosemary and add a little bit of olive oil and red wine. Cook in sous vide.

 

Pumpkin topenade

Grind in blender: pumpkin, olives, olives, capers, parmesan and add salt, pepper, lime juice and olive oil.

 

Pine needles sauce

Mix white wine with sugar and add pine...

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 Method

 

Octopus  

Octopus marinated in salt, pepper with thyme and rosemary and add a little bit of olive oil and red wine. Cook in sous vide.

 

Pumpkin topenade

Grind in blender: pumpkin, olives, olives, capers, parmesan and add salt, pepper, lime juice and olive oil.

 

Pine needles sauce

Mix white wine with sugar and add pine needles. Cook for 20-30 minutes on low heat until smooth.

 

Presentation

Put everything on a plate, sauté and decorate it.Octopus should be warm.

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Ingredients 4 persons
  • 0.3g of octopus
  • 0.003g of lemon pepper
  • 0.001g of salt
  • 0.1g of beet
  • 0.015 of lime
  • 0.01 thyme Rosemary
  • 0.22g of pumpkin
  • 0.015 of green olives
  • 0.015g of black olives
  • 0.015g of capers
  • 0.015g of cheese parmigiano reggiano
  • 0.015ml of olive oil
  • 0.003 of microgreen
  • 0.15g of pine needles
  • 0.025g of sugar
  • 0.025ml of red wine
  • 0.050ml of white wine.
Recipes. The Cook & Chef Institute