Confit of octopus, roasted peppers puree and black olives cream


2h and 45'


Ingredients for 6 people

For the preparation of the octopus
Octopus - 800 g
Extra Virgin Olive Oil - 1.5 lt
Garlic - 4 cloves

For the preparation  of the roasted peppers and the puree
Red peppers - 3
Pasta gialla (new) Potatoes - 1 kg
Vegetable stock - 350 g
Extra Virgin olive Oil - enough
Sweet paprika powder - 1 teaspoon
Salt - enough
Pepper - enough

To complete
Parsley - 1 sprig
Fresh chillies - 3
Extra Virgin Olive Oil - enough
Black Olives Cream “Compagnia” 


Clean the octopus and place in the  oil with 4 garlic cloves. Cook it for 2  and a half hours on a low heat and then let it cool in the cooking oil.
Meanwhile roast the peppers on a stone. Once roasted put them in a plastic cooking bag for at least 15 minutes  to make them easier to clean. Cut them into strips and keep them warm.

For the preparation of the purée

Peel the potatoes and cut them into cubes, cook them for 25 minutes in a pan adding the vegetable stock  previously beforehand , a little oil, a teaspoon of sweet paprika powder and 200 g of roasted peppers.
Add salt and pepper as necessary. Transfer everything into a mixer  and blend until you obtain a smooth and homogeneous mixture.


Place a little of the peppers purée and above it the octopus tentacles cut into rings inside  a pasta cutter of diameter 6 cm. Add the chopped  chilli and the parsley.
Decorate the dish with a spoon of Black Olives Cream “Compagnia” and the roasted pepper strips.
Complete with a  swirl of raw Olive oil.


TIP: for added flavour add an anchovy fillet.

Franciacorta Brut


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