Polpo alla Mirò by Sandro Romano

Posted on Aug 13 2014 by Redazione


1 octopus 300 gr
1 medium potato
1 pink grapefruit or 1 orange
balsamic vinegar
1 yellow pepper
10 sun-dried tomatoes
1 tsp of cottage cheese
1 handful of blanched almonds
Songino salad
Hawaiian Red Salt
Hawaiian Black salt
Extra virgin olive oil

Prepare the sauces
Yellow sauce: sear the yellow pepper in a pan and whip it with your mixer with evo oil and salt
Red sauce: blend the dried tomatoes with cottage cheese and a little olive oil
Green sauce: blend the almonds and basil with a little olive oil
White/beige sauce : boil the potatoes and mash with olive oil and a bit ‘of garlic
Black sauce: reduce the balsamic vinegar in a pan with two teaspoons of honey, in order to obtain a glaze.

Peel pink grapefruit or orange and cut it into cloves.
Dip the octopus 3 or 4 times in boiling water, in order to make the tentacles curl. Then continue to boil until completely cooked, which depend on the size.
Cut it by dividing the tentacles and head. You will obtain nine pieces, sauté in a pan with a little olive oil to create a crust outside.

In a large round white dish, put in the middle a few leaves of songino salad seasoned with salt and olive oil. Arrange the head and three tentacles.
Create, all around the dish some spots with 4 sauces. Also put the grapefruit or orange cloves.
Put the tentacles of the octopus on the sauces. Create round spots of black sauce. Complete with two salts and extra virgin olive oil.