A reworking of the classic octopus and potatoes, with sous-vide cooking and served with potato chips and olive tapenade.
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Vacuum-pack the octopus 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, then mix with oil.
Flavor the extra virgin olive oil with parsley.
Plate the dish and season with the flavored oil.
Vacuum sealing machine
Air fryer
You can make the chips with the potatoes instead of the peels.
Italia, Lazio
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| Energy (kcal) | 72.69 |
| Carbohydrates (g) | 6.99 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 1.91 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 7.2 |
| Fiber (g) | 0.83 |
| Sale (g) | 0.27 |
