Polpo pazzesco

Ingredients:

🐙 1kg octopus

🧈 Clarified butter

🥒 Cucumber

🧅 Tropea onion

🍷 300g red wine

😎 5g cornstarch

🚰 15g water

🥛 250g aquafaba

🍋 Half a lemon

🙍‍♀️ Chickpeas

🍋 Lemon zest

Begin by boiling the octopus for 45 minutes on low heat. Once cooked, cut it into pieces and set it aside.

In a pan, melt the clarified butter and add the thinly sliced cucumber and Tropea onion rounds. Sauté for a few minutes.

Pour the red wine into the pan and let it evaporate.

Add the octopus pieces to the pan and let it flavor for about 10 minutes.

At this point, dissolve the cornstarch in 15g of water and pour it into the pan, stirring well.

Add 250g of aquafaba to the pan and stir. Also add chickpeas and grated lemon zest to taste.

Plate with cucumber, onion, a sprinkle of lemon zest, chickpeas, a pinch of salt, the octopus, the red wine reduction, and whipped cream.

Enjoy your meal!