Octopus Leg, Wild Rocket Pesto, Nduja Gel & Liquified Burrata

1-Start defrosting the Octopus leg and pack it in a vacuum bag or a zip Bag with a bit of lemon peel and a rosemary stick.

2-For the Pesto, boil the rocket for a few seconds and drain it accurately, put the rocket in a bowl with iced water to fix the chlorophyll color.

3-Take out the rocket from the water and put it in the mixer with the soda water, the salt, the Parmesan and the almonds. Blend it at maximum power and add the oil gently. Mix it again till the sauce is bright and creamy then put it in a piping bag.

4-For the Nduja Gel, put all the ingredients in a mixer at maximum power till the sauce is firm and Jelly.

5-With the help of a sieve, pass the sauce to make it more bright and uniform. (This sauce can be used to make nice pasta or risotto too, just adding on top of pasta some burrata too…mmmm yummy 2 recipes In 1). Pour the sauce in a piping bag then keep in the refrigerator for a few mins.

6-Boil the 2 plum tomatoes and cool them in iced water. Take out the skin and seed and cut it in small cubes of 5 mm each. Season them with Salt, Extra Virgin Olive Oil, dry Oregano and a clove of crushed Garlic.

7-Once the ingredients are ready. Bring to 54 C a pot of water, dip the octopus legs inside the bag in the hot water for 7 mins. Then take the octopus out, dry it, season with a bit of parsley salt and pepper and grill it or pan fry, using just a bit of oil for 2 mins each side.

For the Plating

Pour a nice spoon of the pesto on the plate, cut the Octopus legs in small cubes and use 1 leg for each portion. Spread some Tomatoes on top, a few drops of Spicy Nduja Sauce, and decorate with a bit of green salad leaves. Add a few teaspoons of the Burrata and top up with a bit of olive oil.