Mixed pasta with octopus, potato mousse, and parsley oil 🐙

Rinse the octopus under running water and clean it thoroughly, removing the innards and beak.

Cook the octopus in a large pot of salted water. Add the peppercorns and bay leaves. Add the octopus and cook for about 40 minutes, or until tender. You can also add the potatoes. When ready, cut the octopus into small pieces.

Prepare the sauce in a nonstick pan by heating the olive oil with a clove of garlic. Add the chopped chili pepper and sauté for a minute.

Add the octopus and tomato puree. Season with salt and pepper and cook over medium heat for about 15 minutes.

Cook the pasta directly in the pan, gradually adding the octopus cooking water.

For the parsley oil: blanch 30-40 g of parsley in lightly salted boiling water. Drain in iced water to stop the cooking process. Dry thoroughly, blend with 130-140 ml of seed oil, and strain through sterile cheesecloth. The resulting oil will be a vibrant green that you can use to garnish your dishes.

Prepare the potato mousse by blending the potatoes with a drop of water and some cooking cream until smooth.

Serve with our pasta and octopus as a base and the potato foam on top.