New Year's octopus in stew with bacon chips - Recipe

SaporePuro's kitchen doesn't even close during the holidays and we don't intend to leave you empty-handed.

Today with Chef Davide Damiano we want to amaze your friends with a molecular dish with bangs! A reinterpretation of the classic zampone with lentils typical of New Year's Eve.

Octopus in a stew with bacon chips.

When fish meets lentil foam it's fireworks!

But let's move straight to the video, the ingredients and the procedure.

OCTOPUS: 1.5kg

Cook the octopus in a vacuum bag for 3 hours at 85°. Once cooked, take it out and let it cool.

TOMATO SAUCE

• 250g of tomato puree
• 100g of water
• 40g of black olives
• 10g of anchovies
• Oil, garlic, salt and sugar

Proceed to cook as you would a normal tomato sauce and then blend everything.

OCTOPUS STEWED TENTACLE

• 250g of cooked tomato stew
• 40g of Inulin
• 1.5gr Tara Gum

Mix all the ingredients and heat up to 70° to activate the inulin. Put everything in the mold and then take to the blast chiller or freezer at home. Unmold.

OCTOPUS AND BACON CHIPS

• 70g of bacon
• 100g of octopus water
• 100g of 00 flour
• 5g of compressed dry yeast
• 5g of salt
• 5g of sugar
• 10g of maltodextrin or bamboo fiber

Blend all the ingredients together and then let it rest for about 60 minutes. Spread the chips on baking paper no more than 2 mm thick. Fry directly in the pan with the baking paper, removing it with tongs.

LENTIL FOAM

• 250g of lentil cream
• 140g of 38% fat cream
• 1.5g xanthan gum
• 30g of extra virgin olive oil

Mix all the ingredients, blend very carefully and then put in the siphon. If there are pieces of lentil left, it is advisable to pass through a sieve.

RUM AIR

2.2g of fatty acid sucrester

120g of rum

30g sugar syrup

Mix all ingredients together, let it sit for 5 minutes.

Using a whisk or a hand blender, mix everything until a stable foam forms. As soon as the foam forms, tilt the container and blend on the surface to increase the formation of bubbles, let it stabilize. Finally remove the air with a strainer and serve.

Well, our New Year's Eve dish is ready and all you have to do is plate it and serve it.

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