Octopus with Roasted Peppers and Ricotta Cream

Ingredients

• Potato 0 oz
• Marinated cherries 2 pieces
• Orange Bell Peppers 1 piece
• Orange Bell Peppers 1 piece
• Orange Bell Peppers 1 piece
• Octopus 5 oz
• Garlic 2 cloves
• Ricotta cheese 5 oz
• 33% Cream 5 fl oz
• Leek 0 oz
• Dill 0 oz
• Parsley 0 oz
• Thyme 1 sprig
• Apple Cider Vinegar 0 fl oz
• Yakiniku sauce 0 fl oz
• Soy Sauce 0 fl oz
• Olive Oil 10 fl oz
• Paprika to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place the red, yellow, and orange bell peppers in a baking dish, drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 355°F for 20 minutes.

Step 2

Peel the potatoes, slice them into rounds about 4 mm thick, and cook until semi-tender, approximately two minutes after boiling.

Step 3

Whip the ricotta together with the cream, salt, and pepper using a mixer. Then, strain the mixture through a sieve and transfer the resulting cream into a pastry bag.

Step 4

Peel the hot roasted peppers, removing the skin and seeds, and cut each one into thirds. Place the pieces in a bowl, drizzle with 50 ml of olive oil, add garlic, vinegar, salt, pepper, and thyme, then mix and let marinate.

Step 5

Heat 100 ml of olive oil to 165°F and blend it with dill and parsley. Then strain through a sieve.

Step 6

In a skillet, heat 15 ml of olive oil and sauté the potato rounds, sprinkling them with paprika, salt, and pepper. Remove the cooked potatoes from the skillet. In the same skillet, sauté a few rings of leeks until they are golden brown.

Step 7

Heat an additional 15 ml of olive oil in a skillet, add teriyaki and soy sauce, and place the octopus in the skillet. Sear for 2 minutes on each side.

Step 8

Place the halved tomatoes on a heatproof surface, sprinkle with sugar and salt, and char them with a kitchen torch.

Step 9

Arrange the potatoes, peppers, sautéed leeks, octopus, charred tomatoes on a plate, squeeze out the cream, and drizzle green oil around the dish.