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METHOD 

  1. Cut the raw octopus, dividing the tentacles in 3 bunches, tie them tight to give a form, cook it in hot water with salt and white winegar for 50 minutes. At the end put them in a bath of water with ice.
  2. Wash and slice the vegetables, salt and let them stand for 20/30 min. Drain to water produced and then grill the vegetable.
  3. Cook on...

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METHOD 

  1. Cut the raw octopus, dividing the tentacles in 3 bunches, tie them tight to give a form, cook it in hot water with salt and white winegar for 50 minutes. At the end put them in a bath of water with ice.
  2. Wash and slice the vegetables, salt and let them stand for 20/30 min. Drain to water produced and then grill the vegetable.
  3. Cook on vapour the carrots; blend them with oil and winegar, so as to produce the carrot´s mayonnaise.
  4. For the preparation of the dish put the mayonnaise in a kitchen´s biberon and draw a square on  a white flat dish,  then begin to compose your plate.
  5. Cut the octopus tentacles thinly, and dispose them in a nice wiew ; after you can dispose the vegetables and at last the buffalo mozzarella cutted in  big pieces.
  6. Dress all with small points of mayonnaise, oil and a handful of pepper.

 

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Ingredients 4 persons
  • 1 octopus at least 3 kg
  • 300g of carrots
  • Olive oil
  • White winegar
  • Salt
  • 2 Peppers: yellow and red
  • 1 squash
  • 1 eggplant
  • 1 red onion
  • 4 asparagus
  • 1 buffalo mozzarella
Recipes. The Cook & Chef Institute