Sous-vide Octopus and Potatoes

Name: Sous-vide Octopus and Potatoes
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Yield: 4
Cuisine: Italia
Ingredients: 1 kg Octopus; to taste Parsley; 4 units Potatoes; 150 g Pitted olives; to taste Extra virgin olive oil; 10 g Capers; 20 units Anchovies; 1 unit Garlic; to taste Bay leaf; to taste Pepper

@viaggiando-mangiando

Category: Main courses

A reinterpretation of the classic octopus and potatoes, with sous-vide cooking and accompanied by potato chips and olive tapenade.

Difficulty: Easy

Cooking time: 420 minCooking: 420 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

viaggiando-mangiando@viaggiando-mangiando

Ingredients

No. Servings

Octopus1kg
Parsleyto taste
Potatoes4units
Pitted olives150g
Extra virgin olive oilto taste
Capers10g
Anchovies20units
Garlic1unit
Bay leafto taste
Pepperto taste

Preparation

STEP 1 OF 5
Place the octopus in a vacuum bag with bay leaf and pepper. Cook for 7 hours at 72°C.
STEP 2 OF 5
For the potato chips: use the potato peels and cook in an air fryer for 15 minutes at 180°C.
STEP 3 OF 5
For the olive tapenade: chop olives, capers, anchovies, and garlic, mix with oil.
STEP 4 OF 5
Flavor the extra virgin olive oil with parsley.
STEP 5 OF 5
Plate and season with flavored oil.

Suggestions

Vacuum sealer
Air fryer

General Information

More information

You can make the chips with potatoes instead of peels.

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	89.25
Carbohydrates (g)	3.61
of which Sugars (g)	1.68
Fat (g)	2.83
of which Saturates (g)	0.97
Protein (g)	12.4
Fiber (g)	0.33
Sale (g)	0.16

Proteins
12.4g·65%
Carbohydrates
3.61g·19%
Fats
2.83g·15%
Fibers
0.33g·2%

Preparation

STEP 1 OF 5

Place the octopus in a vacuum bag with bay leaf and pepper. Cook for 7 hours at 72°C.

STEP 2 OF 5

For the potato chips: use the potato peels and cook in an air fryer for 15 minutes at 180°C.

STEP 3 OF 5

For the olive tapenade: chop olives, capers, anchovies, and garlic, mix with oil.

STEP 4 OF 5

Flavor the extra virgin olive oil with parsley.

STEP 5 OF 5

Plate and season with flavored oil.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

Energy (kcal)	89.25
Carbohydrates (g)	3.61
of which Sugars (g)	1.68
Fat (g)	2.83
of which Saturates (g)	0.97
Protein (g)	12.4
Fiber (g)	0.33
Sale (g)	0.16

Proteins
12.4g·65%
Carbohydrates
3.61g·19%
Fats
2.83g·15%
Fibers
0.33g·2%