Octopus, Marinated Golden Beets & Garlic Crostini

 
                                  

Pair With

Nº 19

Chardonnay

Ingredients

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

 

Directions

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.