QF Focus Magazine


Page 25


Step 4


Mix the drained chick peas with the red peppers, onions and chives. (5 min before serving add salt and pepper, olive oil and mix all together). Heat up 2 pans, one for the purée and the other for the octopus, in one of them add oil and gently place in the legs, and stir fry them - add the balsamic vinegar and let it reduce slowly, then remove from the heat and pour in a bowl. In the second pan add your purée and heat up gently, once warm it is ready to serve.


Step 5


The last step before plating, add to your octopus more olive oil, salt and pepper and chives. Put the purée on a plate, then on top add the chick pea salad and finally place the octopus on top. Pour a little garlic milk on top of the dish... add a little basil for decoration and you are ready to serve. Enjoy every bite.


For this I recommend a glass of Pinot Grigio.


Enjoy, With all the best wishes from your Sous Chef Ladislav Durina, and team of Day and Night.


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