Octopus on Romanesco cream with Taggiasca olives

A fantastic dish, much appreciated by my guests, that looks impressive. For a starter, one tentacle is enough; as a main, use 2. Perfect for the upcoming celebrations.

INGREDIENTS FOR 4 PEOPLE

1 OCTOPUS, 1 kg

1 CARROT

1 CELERY STALK

1 SPRING ONION

4/5 CHERRY TOMATOES

4/5 JUNIPER BERRIES

1 GLASS OF WHITE WINE

1 GLASS OF WATER

1 LEMON

1 GARLIC CLOVE

1 PIECE OF BUTTER

BROCCOLI CREAM

1 ROMANESCO

1 POTATO

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

16 TAGGIASCA OLIVES

I put all the ingredients in a large pot, turn on the heat and add the washed octopus with its beak removed. I add only a glass of water and no salt. Liquid forms naturally, concentrating the flavour.

I cover and cook on the lowest heat for 1 hour.

After 1 hour, I test tenderness with a fork, then cool in the naturally released liquid. I remove when cold.

I separate the tentacles and cut the head, removing the fatty interior.

For the cream, I steam the Romanesco in florets and the potato.

I reserve 12 small cooked florets and blend the rest with the potato, some broccoli cooking water, salt, pepper and extra virgin olive oil into a fairly thick cream.

I lightly brown the florets in a pan with a little oil, salt and pepper.

I likewise brown the octopus with oil and a large knob of butter, adding salt and pepper.

With everything hot, I make a circle of two or three tablespoons of broccoli cream, add two tentacles, 3 florets and 3/4 Taggiasca olives, and drizzle with oil.