Octopus Isola (Piovra)

Octopus:

1. In salted water squeeze 1 lemon, laurel leaves

2. Bring to boil

3. Dip slowly in and out the octopus, curly the tentacles

4. Set the oven steam function and cook it on a tray for 45-60 minutes at 90- 95°C

Red pepper sauce:

1. Clean 1 onion from the skin and chop it

2. Clean 4 red bell pepper, remove the stem and the seeds, and chop it

3. Roast the chopped onions and the pepper in the oven and use the 4D HotAir function at 180°C with a bit of olive oil and salt for about 10 minutes

4. Stir time by time and when it reaches a nice roasted color add 20g vinegar and one tablespoon of white sugar

5. Blend it well and strain.

Potato puree:

1. Roast the potato in the oven covered one by one in aluminum foil, until you can poke it with a fork

2. Get rid of the skin, and pass the inner part through a food mill, add 80g of cream and 200g of butter for every kg of potato, olive oil, and salt to flavor

Pitted black olives powder:

1. Cook the olives at 65°C overnight in a static oven when dried out blend it.

Finally, place a bit of potato puree on the base of the plate, and top it with the octopus tentacle, bell pepper cream, and dried black olives.

Bosch steam ovens bring together the advantages of an oven and a steamer in a single device: Get the perfect cooking results with ease.