Alessandro Frau
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Octopus Tentacles Salad

Selected by Chef Alessandro Frau, Restaurant Acqua Bangkok for Premium Food

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[porto_ultimate_heading main_heading=”Ingredients for 4 People” main_heading_color=”#c4b12b” alignment=”{“xl“:“left“}” main_heading_porto_typography=”{“family“:“Limehouse-script-regular“,“variant“:“Default“,“font_size“:“60“,“line_height“:“1.2“,“letter_spacing“:“0“,“text_transform“:““}” main_heading_margin_bottom=”25″][/porto_ultimate_heading]

1000 gr Octopus Tentacles

30 gr Olive Taggiasche

50 gr Celery

20 gr Frisee Salad

5 Violet (flowers)

50 gr Olive Oil

15 gr Lemon Juice

15 gr White Vinegar

5 gr Fennel leaves

20 gr Baby red radish

10 gr Mustard

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  •
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    BLACK OLIVES TAGGIASCA
    5.00 out of 5
    ฿1,500/Jar

    ฿1,500/Jar

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  • Black Olives Taggiasca in Oil Pitted Pitted 180g/jar)
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    BLACK OLIVES TAGGIASCA
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    ฿450/Tin

    ฿450/Tin

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  • Extra Vergin Olive Oil "Bormano"500ml.
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    EVO BORMANO 500ml
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    ฿800/Bottle

    ฿800/Bottle

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  • Octopus Legs from Spain Don Bocarte 300gr approx (Frozen)
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    OCTOPUS LEGS 300GR
    5.00 out of 5
    ฿700/Pack

    ฿700/Pack

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[porto_ultimate_heading main_heading=”Instructions” main_heading_color=”#c4b12b” alignment=”{“xl“:“left“}” main_heading_porto_typography=”{“family“:“Limehouse-script-regular“,“variant“:“Default“,“font_size“:“60“,“line_height“:“1.2“,“letter_spacing“:“0“,“text_transform“:““}” main_heading_margin_bottom=”25″][/porto_ultimate_heading]

1. Set the Sous Vide Roner Kitchen Low Temperature Vacuum Cooking Machine to 62 C.

2. Place the octopus in a vacuum seal bag (in case you use Don Bocarte they are already packed )

3. Place the bag in the Sous Vide machine and set the timer for 20 minutes .

4. When the timer goes off, wrap half the octopus in cling film to form a sausage shape. Put the sausage in the freezer.

5. Cut the remaining octopus into small pieces and marinate in oil, lemon juice, vinegar and mustard for 24 hours.

6. Take the sausage out of the freezer and slice thinly using slicing machine.

7. Put the slices of octopus in a circular shape on the plate and season with salt and pepper.

8. Decorate with pieces of marinated octopus, taggiasca olives, salad greens, fennel leaves, edible flowers, sprout and thinly sliced radish.

9. Finish the dish with a drizzle of olive oil.

Alessandro Frau

Meet the Chef:

ALESSANDRO FRAU Chef & Owner at Acqua