The star of this recipe is the octopus, which cooks about 7h at a low temperature, under vacuum.

After cooking, its juices and aromas are used to make a very tasty mousse and it is accompanied by browned potatoes, paprika and a vinaigrette with capers, oregano, shallots and fermented lemon.

Finally, the octopus tentacles are finished with a quick pan-frying.

Wine pairing:
– Orpicchio white still wine Riserva limited production Fattoria Dianella 750ml – 45€
– Erede Brut Rosè Cupelli (36 mesi) 750ml – 30€

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