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Salento octopus in spring: made by chef Ivan Tronci

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Salento octopus in spring is an explosion of colors and flavors.
The cooking was done in pignata and, instead of cooking it together with the tomato, our chef used a purée of chickpeas flavored with rosemary together with various seasonal vegetables.
Ivan wanted to sign his creation, using ingredients from the Far East: (meta of his last trip) nori algae and almonds to wasabi.

Ingredients

Octopus
Celery
Carrot
Onion of Tropea
Garlic
White wine
EVO oil
Laurel
White pepper beans
Octopus
Chickpeas
Fennels
Ravanelli
Beans
Parsley
Rosemary
Alga nori
Almonds with wasabi

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