Bergamot-scented octopus

Yield: 4 servings

The octopus:

500 g octopus

50 g extra-virgin oil

2 g marjoram

2 g garlic

2 g thyme

1   bergamot peel and juice

salt and pepper to taste

Steam cook the octopus sous-vide with all the other ingredients; let it cool and cook on a grill for a few minutes, then add a drizzle of extra-virgin oil, bergamot peel and juice and season with salt and pepper.
Foto ricetta

The sidedish:

4 baby carrots

120 g cherry tomatoes

200 g purple potatoes

30 g extra-virgin oil

3 g thyme

3 g garlic

5 g ginger

1 g basil

Cook the potatoes in salted water, peal them while hot and season with salt and pepper; cook the carrots in a pan with oil, thyme and garlic, then season with salt and pepper; cut the cherry tomatoes in halves and add salt, pepper, basil, ginger and extra-virgin oil.

The redcurrant sauce:

10 g scallion

20 g butter

2 g thyme

150 g redcurrant

50 g vegetable stock

Mince the scallion and brown it with butter, then add thyme and blackcurrants; fry them brown and pour the vegetable stock. Let cook for a few minutes, then blend and filter.

The composition :

brush the centre of the plate with green sauce, then add blackcurrant sauce and reduced balsamic vinegar; lay the octopus together with purple potatoes, cherry tomatoes and baby carrots on the plate, complete by adding some sprouts and a drizzle of olive oil.