Polipo cotto a bassa temperatura e arrostito, purea di cavolo viola, trito di olive taggiasche e chips di patata viola

Between sea and land

1 PHOTOS

A meeting between land and sea, my review of the octopus and potatoes. Thanks to the low temperature cooking the octopus will have a very soft consistency, the second cooking in the pan gives it crispiness also given by purple potato chips.

The Taggiasche olives give it a slight sour and at the same time amarotic taste together with the purple cabbage that contrasts the sweetness of the potato.

1 PHOTOS