Grilled Octopus with Burrata and Parsley Oil
Ingredients
- 1 bunch parsley
- 3/4 cup vegetable oil (200 ml)
- Celery julienned
- Very cold water
- 1 burrata with 3.5 oz of its water (100 g)
- Salt
- Zest of half a lemon, grated
- Tomatoes sliced
- Boiled octopus tentacles
- Extra virgin olive oil
Instructions
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Preparing the Parsley Oil:
- Blend the parsley with the vegetable oil at 160°F (70°C) for 5 minutes.
- Strain the mixture. Store the parsley oil in the refrigerator for up to one week.
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Preparing the Celery:
- Cut the celery into julienne strips and immerse in very cold water.
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Preparing the Burrata:
- Blend the burrata with 3.5 oz (100 g) of its water.
- Season with salt and grated lemon zest.
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Preparing the Tomatoes:
- Slice the tomatoes into strips and season with salt and extra virgin olive oil.
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Preparing the Octopus:
- Grill the boiled octopus tentacles until golden. Season with salt.
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Assembly:
- Arrange the grilled octopus on a plate.
- Add the blended burrata, celery salad, and seasoned tomatoes.
- Finish with a drizzle of parsley oil.
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