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Confit octopus with turnip tops

Ingredients for 2 people

  • 1 octopus 500 grams
  • 1 kg of turnip tops
  • 1 clove of garlic
  • 1 chili pepper
  • Extra virgin olive oil
  • Salt and pepper
Confit octopus with turnip tops

Times

  • Preparation time 20 minutes
  • Cooking time octopus 4 hours and 30 minutes
  • Cooking time turnip tops 15 minutes
  • Shock freezing time octopus 1 hour and 45 minutes

Features

  • Confit octopus with turnip tops
    SHOCK FREEZING AT -18°C
  • Confit octopus with turnip tops
    LOW-TEMPERATURE COOKING

Difficulty

  • Average

Proceeding

Step 1: Preparation
Clean the octopus: remove eyes and beak and wash under cold running water.
Step 2: Octopus cooking
Place the octopus in a slightly larger container and cover with 1 liter of extra virgin olive oil. Add 2 orange peels and a bay leaf and cook it immersed in the oil in the Freddy preheated with the function of cooking at low temperature at 75°C for 4 hours and 30 minutes.
Step 3: Turnip tops
In the meantime, prepare the turnip tops: clean the buds by removing the inflorescences and the softer leaves and wash them under cold running water, then cook them in a pan with a little oil, half a glass of water, a clove of garlic and a chili pepepr for about 15 minutes.
Step 5: Plating
Drain the octopus from the oil, cut into small pieces and serve with turnip greens.
Step 6: Preservation of the octopus
You can quickly cool the octopus for 1 hour and 15 minutes, immediately after cooking, with the function of blast chilling of Freddy so you can then store it in the fridge for a week, fresh as just done.

Tips

You can also decide to freeze it with the shock freezing function of Freddy, if you want to keep it for longer in the freezer (about 4 months). If necessary, all you have to do is regenerate it in a pan, with a glass of water and covered with a lid, for 10-15 minutes.