Insalata di Polpo with Crema di Cannellini

Ingredients for 6 servings:

• 1 kg squid(s) (octopus, polpo)
• 2 garlic cloves
• 1 bunch parsley, flat
• 1 lemon(s), the juice
• olive oil, salt
• Salt and pepper, freshly ground black
• 300 g beans, small white (cannellini)
• Vegetable broth as needed
• 1 stalk(s) Celery
• 1 sprig(s) rosemary
• 5 sage leaves
• 2 bay leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Octopus salad on bean cream

Cannellini Cream: Soak the beans overnight and cook the next day in plenty of vegetable stock with the celery, rosemary, sage, and bay leaves until tender. Drain, reserving some of the cooking water. Remove the celery and herbs and puree the beans, adding enough cooking water to create a creamy consistency. Season with olive oil, salt, and black pepper. Octopus Salad: Place the octopus in enough cold water to cover it. Bring to a boil, then simmer for about 45 minutes. Remove from the heat and let it sit in the water for a quarter of an hour. Then rinse with cold water. Cut the octopus into bite-sized pieces (if you don’t like the suction cups, you can remove them by firmly grasping the base of the tentacles with two fingers and sliding them down. They can be left on, though). Mix with the finely chopped garlic and chopped parsley, and season with lemon juice, salt, and olive oil. First, place about 3 tablespoons of bean cream on each flat plate. Then arrange some of the octopus salad on top. Grind with a little black pepper and garnish with a parsley leaf. Drizzle with a thread of olive oil. Serve with fresh baguette. You can buy octopus fresh in the fish section of supermarkets or frozen in Asian stores. This appetizer is an absolute highlight. It can also be served as an amuse-bouche or for a party buffet in small glasses or bowls.