Ingredients (serves 4)
For the octopus: 500 g of octopus; 50 g of extra virgin olive oil; 2 g of marjoram; 2 g of bergamot skin; 2 g of garlic; 2 g thyme; salt and pepper q.s. For the side dish: 4 baby carrots; 120g cherry tomatoes; 200 g of purple potato; 30 g of extra virgin olive oil; 3 g of thyme; 3 g of garlic; 5 g of bergamot peel; 1 g of basil. For the green sauce: 20g of parsley leaves; 20 g of basil leaves; 2 g of chives; 2 g of garlic; 2 g of bergamot peel; 10 g of bergamot juice; 100 g of extra virgin olive oil; 1 g of fresh oregano; salt and pepper to taste. For the balsamic vinegar reduction: 200 g of balsamic vinegar; 40 g of sugar cane; 2 g of thyme; 1 clove of garlic; 20 g of red onion; 1 bay leaf; 2 g of black peppercorns. For red currant sauce: 10 g shallots; 20g butter; 2 g of thyme; 150 g of red currant; 50 g of vegetable broth.
Put the octopus in vacuum with all the ingredients and cook with steam; let it cool down and put it on the grill for a few minutes, season it with a drizzle of olive oil, salt and pepper.
Combine all ingredients and cook very slowly until reduced by 70% to obtain a creamy mixture, then filter hot. For the side dish, cook the potatoes in salted water, peel them hot and season with salt and pepper; Cook the carrots in the pan with oil, garlic and thyme and season them with salt and pepper; Cut tomatoes in half and season with salt, pepper, basil, bergamot peel and olive oil. For the green sauce: blanch the chives with the leaves of parsley and basil for a few seconds in salted water, then cool in ice water, wring out well and add all the ingredients, blend and put in the freezer, then blend them a second time to make the mix green and fine, keep refrigerated. For the balsamic vinegar reduction: combine all ingredients and cook very slowly until it reduces by 70% to obtain a creamy mixture, then filter hot. For red currant sauce: Chop the shallot and fry it in butter, then add the thyme and red currant; fry well and pour the broth. Cook for a few minutes, mix and filter. Brush the center of the flat green sauce, then add the red currant sauce and balsamic reduction, lay it on the octopus with baby carrots, purple potatoes and tomatoes, complete with some buds and a drizzle of olive oil