A simple yet impressive appetizer. If you love contrasting flavors, here you'll find the sweet and sour of the caramelized onion with the spiciness of the octopus and the saltiness of the burrata.
Boil the octopus in water that is not too salty, with a carrot and an onion. If the octopus weighs about half a kilo, calculate about 30 minutes plus the cooling time, which should occur in the same cooking broth.
Finely chop the onions and sauté them in a pan with a drizzle of oil. Add two teaspoons of brown sugar and deglaze with two tablespoons of red wine. Cook for 10 minutes on low heat until they break down, then add a teaspoon of balsamic vinegar.
Cut a tentacle from the octopus and place it in a non-stick pan with a little oil. Sprinkle it with sweet paprika and sear it for a few minutes over high heat. Plate the onion with a ring mold, add a burrata, and finally the octopus. Garnish with drops of balsamic.
Do not discard the octopus cooking water. You can use it for seafood risotto broth.
Italia
| Energy (kcal) | 149.56 |
| Carbohydrates (g) | 3 |
| of which Sugars (g) | 3 |
| Fat (g) | 11.67 |
| of which Saturates (g) | 6.77 |
| Protein (g) | 8.09 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.11 |
