New Year's Eve Octopus Guazzetto with Guanciale Chips - Recipe

The SaporePuro kitchen does not close even during the holidays, and we have no intention of leaving you high and dry.

Today with Chef Davide Damiano we want to surprise your friends with a molecular dish with barrels! A reinterpretation of the classic trotter with lentils typical of New Year's Eve.

Octopus in guazzetto with guanciale chips.

When fish meets lentil mousse, it's fireworks!

But let's go straight to the video, ingredients and process.

OCTOPUS: 1.5kg

Cook the octopus in a vacuum bag for 3hours at 85°. Once cooked, take out and let cool.

TOMATO GUAZZETTO

• 250gr of tomato puree
• 100gr water
• 40gr black olives
• 10gr anchovies
• Oil, garlic, salt and sugar

Proceed to cook like a normal tomato sauce and then blend it all together.

TENTACLE WITH OCTOPUS GUAZZETTO

• 250gr of cooked tomato guazzetto
• 40gr Inulin
• 1.5gr of Tara Gum

Mix all ingredients together and heat to 70° to activate the inulin. Place everything in the mold and then take to blast chiller or home freezer. Demold.

OCTOPUS AND GUANCIALE CHIPS

• 70gr of guanciale
• 100gr octopus water
• 100gr 00 flour
• 5gr of compressed dry yeast
• 5gr salt
• 5gr sugar
• 10gr maltodextrin or bamboo fiber

Blend all ingredients together and then let stand for about 60 minutes. Roll out the chips on baking paper a maximum of 2 mm thick. Fry directly in the pan with the baking paper removed with tongs.

LENTIL MOUSSE

• 250gr of lentil cream
• 140gr of 38% fat cream
• 1.5 g of xanthan gum
• 30gr of evo oil

Mix all ingredients together, blend very thoroughly, and then place in siphon. In case pieces of lentil remain, it is appropriate to pass through strainer.

RHUM AIR.

2.2gr of fatty acid sucrestere

120gr of rum

30gr sugar syrup

Combine all ingredients together, let stabilize 5 minutes.

Using a whisk or immersion blender, mix until a stable foam forms. As soon as foam forms, tilt the container and whisk on the surface to increase bubble formation, let stabilize. Finally, take out the air with a strainer and serve.

Well, our New Year's dish is ready and all you have to do is impact it and serve it.

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