Lunch

Insalata di Polpo Crudo con Barbabietola Arrostita, Sedano Rapa e Acciuga Fermentata

Name: Insalata di Polpo Crudo con Barbabietola Arrostita, Sedano Rapa e Acciuga Fermentata
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 2 servings
Ingredients: 1 whole fresh octopus (800-900g), cleaned; ¼ cup white wine vinegar; 2 bay leaves; 1 tsp black peppercorns; 2 medium red beets; 1 celeriac (celery root), about 400g; 3 tbsp white wine vinegar (for celeriac); 1 tbsp fine sea salt (for celeriac); 4 premium anchovy fillets in salt (aged 24+ months); 6 tbsp extra-virgin Ligurian olive oil; 1 tbsp fresh lemon juice; 1 tsp aged red wine vinegar; Fleur de sel; Cracked black pepper; Fresh dill fronds (optional garnish)

Impossibly tender raw octopus—blanched just until set, then shocked and sliced paper-thin—dressed with charred beet pieces, quick-brined celeriac ribbons, and layered with aged fermented anchovy fillets that dissolve on the palate. A Ligurian study in umami and the sea.

937cal 69gprotein 57gcarbs 48gfat 30min prep 55min cook 2serves

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