Wash the octopus and divide into portion sizes. Mix with the ingredients for the sous vide, vacuum seal in the bag. Let rise at approx. 77 ° C for 5-6 hours.
Before serving, remove the octopus from the bag and grill / fry without the ingredients of the sous vide in a hot pan with the ingredients for the pan (alternatively use the grill).
Process the carrots and zucchini into noodles with the vegetable sharpener. Then fry with olive oil, onions, garlic, herbs and spices.
Chop the prunes and toss them briefly with the pasta.
Halve the bell peppers, clean, brush with oil and place on a baking sheet. 5-8min under the grill. Then skin and puree with approx. 100ml stock. Add dates and vodka to taste.
Put the ingredients in a high bowl with a diameter of 25 cm and mix well with a mixer. Move the mixer in the upper part to work as much air as possible into the mixture. The light foam that forms on the surface is called "Air". Let rest for 2 minutes and then skim off the airy foam with a large spoon.
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