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.
1
Boil the octopus until semi-cooked, then clean it.
- Octopus: 200 g
2
Slice thinly, then drizzle with olive oil and mix.
- Extra virgin olive oil: 10 ml
3
Layer raisins and pine nuts in a round shape on a plate.
- Raisins: 5 g
- Toasted pine nuts: 10 g
4
Place the octopus in a rectangular shape on the plate.
- Octopus: 200 g
5
Place the corn salad and a sprig of currant on top of the octopus.
- Lamb's lettuce (mache): 15 g
- Redcurrant: 12 g
