Confit octopus with turnip tops

Clean the octopus: remove eyes and beak and wash under cold running water.

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.

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.

Drain the octopus from the oil, cut into small pieces and serve with turnip greens.

You can quickly cool the octopus for 1 hour and 15 minutes, immediately after cooking, with the function of blast chilling at +3°C of Freddy so you can then store it in the fridge for a week, fresh as just done.

You can also decide to freeze it with the gentle 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.