Melted oxheart carpaccio with octopus salad and vanilla vinaigrette

Ingredients for 4 servings:

• 1 squid(s) (pulpo) – whole animal
• 100 ml dry white wine
• 1 shot of vinegar
• Salt
• 1 onion(s)
• 1 bay leaf
• 2 tomatoes, oxheart
• 2 tbsp vinegar (vanilla vinegar)
• 6 tbsp oil (vanilla oil)
• Salt (Fleur de Sel)
• Pepper, black from the mill
• 5 cocktail tomatoes, yellow
• 3 spring onions

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

attractive starter with wonderful flavors

Wash the octopus and remove the beak and eyes, if necessary. Peel the onion. Bring water to a boil with white wine, vinegar, and salt. Add the bay leaf and roughly chopped onion. Reduce the heat and add the octopus to the hot water—do not let the water boil. Let the octopus simmer in the hot water until the flesh is tender. This can take up to 2 hours. Remove the octopus and let it cool. If you like, you can strain the liquid and make a jelly out of it. Be sure to save some of the liquid for the vinaigrette. Now cut the octopus into pieces and scrape off the skin with the nubs until only the white flesh is visible. Then wash and cut into wide rings. Halve the oxheart tomatoes and then cut into thin slices. Line four plates with them. Preheat the oven to 120°C (250°F). Mix a vinaigrette of fleur de sel, black pepper, vanilla vinegar, and vanilla oil. Drizzle a tablespoon of this vinaigrette over each of the tomatoes. Place the plates in the oven for 20 minutes. In the meantime, add 2 tablespoons of the octopus broth to the remaining vinaigrette. Finely slice the spring onions (including the green parts), quarter the cherry tomatoes, depending on their size, or cut them into 6 small boats. Add both to the octopus slices and marinate with the vinaigrette. Make sure all salad ingredients are at room temperature, otherwise the contrast with the lukewarm carpaccio will be too great. Arrange the octopus salad on top of the carpaccio using a ring and serve immediately. If desired, garnish with breadsticks. Cut bread into thin strips and toast them under the grill.