Purè di fave, grilled octopus & cicoria from Giorgio Linguanti

PURÈ DI FAVE, GRILLED OCTOPUS & CICORIA

SERVES 4

250g dried broad beans

olive oil

black pepper

1 bunch chicory (endive), rinsed, stems removed and roughly chopped

1 garlic clove, minced

1 teaspoon red pepper flakes

100ml olive oil

450g baby octopus, beak and eyes removed (ask your fishmonger to do this for you)

1 tablespoon lemon juice

4 × 30g baby burratas

chilli flakes to garnish

METHOD

Soak the broad beans in water for 6 hours or overnight to soften, then drain and rinse well. Once the beans are soft, peel off the skins and discard.

Transfer the beans to a saucepan and cover with water. Bring to a boil, then reduce the heat to medium and cook for 40–45 minutes until the beans are tender. Drain, then transfer to a food processor. Season well with olive oil, salt and pepper and blitz until you have a smooth puree. Place in a serving bowl and set aside.

Add the chicory to a frying pan along with the garlic, red pepper flakes, and olive oil. Cook over medium–low heat for 3–4 minutes, until the chicory is soft and tender. Remove from the heat and set aside.

To cook the baby octopus, bring a pot of water to a boil, then add the baby octopus along with the lemon juice. Reduce the heat and simmer for 25–30 minutes until tender. Drain well.

Drizzle the octopus with olive oil and season with salt and pepper. Heat a grill pan over high heat and cook the octopus for 3–4 minutes on each side until charred.

TO ASSEMBLE

Spoon the broad bean puree onto a large serving platter, then top with the grilled baby octopus, chicory and burratas. Finish with a sprinkle of chilli flakes and black pepper.

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