Roasted octopus on Macco of Leonforte wide fava bean and Aria di Nero d’avola-today’s kitchen… Chef Filippo Ventimiglia

Roasted octopus on Macco of Leonforte wide fava bean and Aria di Nero d’avola

The second recipe of Chef Ventimiglia, exclusively for us and our readers, is a fantastic appetizer that perfectly combines the flavors of Sicilian tradition. A wonderful meeting of textures that will be a joy for all palates, from the most traditional to the most refined. The Chef reveals the secret to prepare this course even at home thanks to his valuable advice. Let’s see what we need then.


Ingredients for 4 people 

 
 
 
4 octopuses from about 150 gr each

For the Macco:

100 gr of dried beans
1 onion
1 Laurel Leaf
1 Celery Coast

For the air of red wine:

100 gr of red wine nero d’avola
3 GR Soy lecithin
Salt and pepper to taste 

To garnish the dish:

Herbs: basil, parsley, mint and a tomato
 
 
 
 
To prepare the roasted octopus on a wide macco of Leonforte and air of Nero d’avola of the Chef Ventimiglia, we begin by soaking, in cold water and for about an hour, the fava beans. After the rest time, sciacquiamole and put them in a pot with water, the onion, the celery coast, the laurel Leaf and a pinch of salt and cook for about 45 ‘. As soon as the mixture has become creamy, we emulsify with the help of a blender and the extra virgin olive oil by regulating salt and pepper. Let’s prepare the octopus now. Put a pot on the fire with water and wait for it to boil, then add a little salt and dip the octopus. Immediately after, we lower the flame to a minimum and let them cook for about 30 ‘. When cooking is finished, let them cool down. When they are cooled and just before serving, Scottiamoli on a hot grill until they get crispy. For the air of wine, we put in a polycarbonate container the wine then add the soy lecithin, mix slightly and let us rest for about half an hour to ensure that the soy lecithin is activated. 
We’re ready for the impiattamento. 
 

 Tips for the mise

 
In the center of the dish we go to put two teaspoons of macco of fava beans, let’s do it over the previously seared octopus then, with the help of the blender, mix the red wine to the surface to ensure that the mixture Inbodys air until you get Of the homogeneous and firm bubbles we are going to lay alongside the octopus. We complete the dish with the sprouts of the herbs and with the red tomato cubes.

Now try to prepare this dish and let us see it! Publish your photos on our Facebook page or on Twitter and Istagram using the hashtag #casacostantino!

Enjoy your meal!!!!!

 

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