Chef Andrea Moio
1 octopus of about 1kg
3 tablespoons of extra virgin olive oil
1 sprig of rosemary
For the cannellini bean cream
500g dried cannellini beans (soaked in water for at least 24 hours before cooking)
1 small glass of extra virgin olive oil
1 carrot, diced
1 celery stick, diced
1 small onion, cut julienne
2l vegetable stock
salt to taste
For the cherry tomato jam
300g canned cherry tomatoes
1 quarter lemon, squeezed
salt to taste
In a deep saucepan, put lightly salted water to boil. As soon as the water boils, put the octopus in and let it simmer for about 40 minutes. Once it is tender, take the octopus out of the water, and let it cool. Using a knife, separate the tentacles starting from the centre.
In another saucepan, over medium heat, add extra virgin olive oil and sauté garlic, onion, carrot and celery for about 2 minutes. Turn down the heat, add the beans, stock and cook covered for about 20 to 30 minutes. Let it cool slightly and with a stick blender, blend to a smooth cream; sieve if necessary.
Put the cherry tomatoes in a frying pan with sugar, lemon juice and salt and cook the jam over a gentle heat for about 10 minutes.
Then pan-sear the octopus tentacles in a non-stick pan with olive oil and rosemary over high heat. Once golden, place them on a serving dish and serve with the cannellini bean cream and tomato jam on the side.