Octopus with Orogel borlotti beans puree flavored with rosemary
1 kg Octopus
80 g cherry tomatoes
1 garlic clove
fresh chooped rosemary, rosemary sprig
240 g Orogel borlotti beans
60 g red onion
extra virgin olive oil
Clean the octopus thoroughly. Boil the octopus for 40 minutes in non salty water. When cooked drain the octopus and cut into small pieces.
In a saucepan lightly brown the garlic in oil until it’s golden, remove the garlic and add the finely chopped red onion, brown and add the borlotti beans and the cherry tomato slices. Add veggie stock, carefully season with salt, add pepper and cook for 20 minutes.
Use a mixer and blend until the borlotti cream becomes smooth.
In an non-stick pan, sauté the octopus with oil and chopped rosemary for a few minutes.
Pout the borlotti cream in a soup plate, place the sautéed octopus in the center and pour a drizzle of oil. Garnish the dish with fresh rosemary needles.