A search for authentic tastes characterizes this wonderful place from the suggestive location. When refinement meets the true strong flavors, you risk not being able to hold back the temptations...
Doses for 2 servings
500 gr of Real Octopus, 500 grams of potatoes, 250 ml of milk- 250 ml of fresh cream, 1 spring onion, 2 tablespoons of extra virgin olive oil, 50 g of chopped, pistachios, 1 lemon, salt and pepper as required
Directions
In a saucepan boil the water in which the octopus will be immersed. Cook for 30 minutes. Leave the mollusk to cool in the same cooking water. Cut the tentacles and grill them in a non-stick pan with a little oil. For the potato mousse: Put in a pan a little oil, the chopped spring onion and the diced potatoes, brown a couple of minutes, add the water to cover everything and let it cook slowly.
When the potatoes are cooked, remove the cooking water and add 250 ml of milk. Blend everything with an immersion mixer. Filter everything and add 250 ml of fresh cream. The mixture should be creamy.
Finally add the chopped lemon peel.
Dish reviewed in the Ischianews magazine issue of August 2018
