Octopus "Afogatto" with pine nuts and raisins

1 serving

240 minutes

The 'Affogato' octopus is a refined Italian dish that combines seafood with nutty and fruity notes. Its name refers to a culinary technique that preserves the tenderness of the octopus. The dish's history traces back to Mediterranean cuisines, where seafood is valued for its freshness and delicate flavor. Thinly sliced and infused with aromatic olive oil, the octopus acquires a silky texture, while crunchy pine nuts and sweet raisins add contrast in structure. Corn salad and red currants complete the composition with freshness and a light tartness. The dish is perfect for a summer aperitif or an elegant dinner, delighting both gourmets and lovers of unusual gastronomic combinations.

Energy value per serving

• Calories: 324
• Proteins: 38g
• Fats: 16.4g
• Carbohydrates: 6.5g

Ingredients

• Octopus: 200 g
• Extra virgin olive oil: 10 ml
• Roasted pine nuts: 10 g
• Corn salad: 15 g
• Raisin: 5 g
• Red currant: 12 g

Cooking steps

1. Boil the octopus until semi-cooked, then clean it.

   Required ingredients:

   • Octopus: 200 g

2. Slice thinly, then drizzle with olive oil and mix.

   Required ingredients:

   • Extra virgin olive oil: 10 ml

3. Layer raisins and pine nuts in a round shape on a plate.

   Required ingredients:

   • Raisin: 5 g
   • Roasted pine nuts: 10 g

4. Place the octopus in a rectangular shape on the plate.

   Required ingredients:

   • Octopus: 200 g

5. Place the corn salad and a sprig of currant on top of the octopus.

   Required ingredients:

   • Corn salad: 15 g
   • Red currant: 12 g