Grilled Octopus , Potatoes with Oil, Crisp with Beer and Balsamic Vinegar

Ingredients (serves 4)

For beer and Balsamic Vinegar crisp

• 3 medium potatoes
• 20 cl. red beer
• 5 cl Balsamic Vinegar of Modena Violet Label

For griddled octopus and potatoes with oil

• 1 octopus (1 kg)
• 250 g potatoes
• 20 g Extra Virgin Olive Oil
• Salt and pepper to taste
• 1 bunch of rocket
•  1 bay leaf
• Cloves to taste

For garnish

• Rocket Leaves

Method

1. Boil 3 medium potatoes. Meanwhile reduce to half the beer in a pan. Fill a blender with the boiled potatoes and obtain a smooth cream.
2. Add Balsamic Vinegar and the reduced beer. Place the dough on a silicone sheet on a baking tray and allow to dry for about 48 hours.
3. Place octopus in water flavored with bay leaf and cloves. Cook to boil for about 1 hour.
4. Drain octopus and chop up (2 cm pieces).
5. Boil potatoes. Once cooked, drop through a vegetable mill. Add oil (20 g.), salt and pepper and stir until smooth.

Preheat a frying pan and toast octopus chunks.

GARNISH: Place octopus chunks on a plate. With the help of a tablespoon, place some piles of potatoes. Garnish with pieces of beer and Balsamic Vinegar crisp, and rocket Leaves.