A reinterpretation of the classic octopus and potatoes, with sous-vide cooking and accompanied by potato chips and olive tapenade.
Place the octopus in a vacuum bag with bay leaf and pepper. Cook for 7 hours at 72°C.
For the potato chips: use the potato peels and cook in an air fryer for 15 minutes at 180°C.
For the olive tapenade: chop olives, capers, anchovies, and garlic, mix with oil.
Flavor the extra virgin olive oil with parsley.
Plate and season with flavored oil.
Vacuum sealer
Air fryer
You can make the chips with potatoes instead of peels.
Italia, Lazio
| Energy (kcal) | 89.25 |
| Carbohydrates (g) | 3.61 |
| of which Sugars (g) | 1.68 |
| Fat (g) | 2.83 |
| of which Saturates (g) | 0.97 |
| Protein (g) | 12.4 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.16 |
