Octopus, Marinated Golden Beets & Garlic Crostini
1 large Golden Beet (roasted, diced large)
2 Tbsp. oregano (chopped)
1 Tbsp. parsley (chopped)
4 octopus tentacles (medium/large size)
2 bunches thyme
4 bay leaves
1 cup olive oil
1 clove garlic (halved)
4 slices rustic bread, such as Toscana
½ cup Kalamata olives (halved)
salt and pepper
chile oil/balsamic glaze
Take first 3 ingredients and toss together. Drizzle a touch of olive oil and season to taste. Set aside and chill. Set sous vide bath to 170F. In a vacuum sealed bag, place next 4 ingredients and seal. Place in sous vide bath for 9 hours. When completed, chill completely in an ice bath.
For Octopus: heat a non-stick pan on high. Remove octopus and clean with a paper towel. Season with salt and pepper, place a drizzle of olive oil in the pan and sear octopus on each side until crispy, about 1 minute. Remove.
Place bread in a toaster seasoned with olive oil, salt, and pepper. Cook until crispy. Remove and rub with garlic immediately.
To plate: remove beets and stir to quickly bring them to room temp. Place Octopus in the middle of the plate, add ¼ of beets and ¼ of the Olives around the octopus. Serve with some bread and garnish with more fresh herbs, Chile oil, balsamic reduction, add extra virgin olive oil.