Octopus and potatoes with olives pesto and fried courgette flower

This recipe is my personal attempt to prepare the famous dish of the italian 2 michelin stars chef Claudio Sadler.
The original recipe is in the book “Sadler – Menù per quattro stagioni” (“Sadler – Menu for four seasons”).

Some little change to the ingredients of the original version has been made, based on the avaibility of the ingredients and my personal taste.

Ingredients:

(for 4 people)

1 Kg Octopus Parsley 1 leaf Bay laurel
800gr Potatoes 50gr White Flour 2 spoon Vinegar
100gr Black Olives 100gr Sparkly water or beer Balsamic Vinegar 
8 Courgette Flowers Extra virgin olive oil 1 clove garlic
Lemon Peanut oil Salt and Pepper

 

Method:

Put the octopus in cold water with garlic, bay laurel, the juice of half lemon and white wine and simmer for approx. 60-80 minutes.

When ready, turn off the stove and let the octopus cool down in the cooking water.

Meanwhile, cook the potatoes, peel them and mash them. Dress the potatoes with salt, pepper, minced parsley, extra virgin olive oil and a bit of lemon juice.

Slice up the octopus and dress it with salt, pepper, oil and vinegar. Mix the octopus and the potatoes and put in a food ring mold placed in the center of the plate.


Emulsify the olives with little oil and balsamic vinegar with the help of a hand blender and put the pesto that it is obtained on the top of ring mold.


Put the courgette flower in the freezer for 1 hour.
Prepare the batter, mixing cold sparkly water (or beer), white flour, salt, little vinegar and some ice-cubes.
Dunk the flowers in the batter and fry them in hot peanut oil.


In conclusion lay down 2 fried courgette flowers on the top of each dish.