Octopus and guinea fowl

Seared squid on pachino gazpacho, buffalo stracciata and olive land
31/10/2019
Duck, cauliflower and mandarin
31/10/2019

Chef


Valerio Braschi
Winner of Master Chef Italia
Restaurant 1978
Roma


Difficulty

Difficult


Time

1 h preparation, 6/7 h cooking


Doses for

4 people


Recommended wine

Cerasuolo d’Abruzzo
DOC


Ingredients

Octopus 1 kg
Guinea fowl 1
White onion 1
Fresh rosemary to taste
Garlic 1 clove
Fresh thyme to taste
Extra virgin olive oil to taste
Sansho pepper to taste
Salt to taste
Pepper to taste


Preparation

Roast the guinea fowl cut into pieces in the oven with the onion and garlic at 200 °
for 30 minutes.
Transfer it to the ocoo (pressure cooker), add rosemary and thyme and cook for 7 hours in ESSENCE mode.

Open the ocoo and filter the essence of roasted guinea fowl.
Vacuum seal the octopus, cook at 70 ° for 5 hours, cut it, roast it in a
pan with a little extra virgin olive oil and cut the tentacles into petals.
Salt and pepper the guinea fowl essence.

Flattening
Flatten the guinea fowl essence, the roasted octopus petals and finish with some
sansho pepper powder.


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