Pan-seared octopus meets Savitar Tartufi truffle hummus and sweet beetroot. The octopus is simmered first, then seared to give the tentacles a crisp finish.
Main courses
Servings4 people
Preparation90 minutes
A recipe by
Ingredients
- 1 octopus, weighing 1.2 kg
- 90 g Truffle Hummus
- 4 cooked beetroot
- 1 carrot
- 1 celery stalk
- 1 onion
- Extra virgin olive oil, as needed
- Salt and pepper, to taste
Preparation
- Cook the octopus in plenty of salted water with the carrot, celery and onion for about 1 hour and 15 minutes over a medium heat.
- Drain, leave to cool slightly, then cut off the tentacles, allowing 2 per serving.
- Cut the beetroot into quarters.
- Sear the octopus and beetroot in a frying pan with a drizzle of olive oil until crisp.
- Spread the Truffle Hummus over the base of each plate, then arrange 2 tentacles and the quarters of one beetroot on top.
- Serve hot.
