A reworking of the classic octopus and potatoes, with sous-vide cooking and served with potato chips and olive tapenade.
Step 1 of 5: Vacuum-pack the octopus with bay leaf and pepper. Cook for 7 hours at 72°C.
Step 2 of 5: For the potato chips: use the potato peels and cook in an air fryer for 15 minutes at 180°C.
Step 3 of 5: For the olive tapenade: chop olives, capers, anchovies and garlic, then mix with oil.
Step 4 of 5: Flavor the extra virgin olive oil with parsley.
Step 5 of 5: Plate the dish and season with the flavored oil.
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish and Molluscs
| Average values | Per 100 g |
|---|---|
| Energy | 383 kJ91 kcal |
| Fat | 2.24 g |
| of which saturated fatty acids | 0.88 g |
| Carbohydrates | 4.41 g |
| of which sugars | 1.05 g |
| Fibre | 0.38 g |
| Protein | 13.53 g |
| Salt | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
