Seared octopus with cream of peas, cherry tomato confit, and Ricotta cheese

INGREDIENTS for 2 people

2 tentacles (120gr each)
100gr dried peas
50 gr Ricotta cheese (cow’s milk)
1 stalk of celery, 1 carrot, 1 onion
1 garlic clove
8 cherry tomatoes confit
pea sprouts
Extra-virgin olive oil; Salt and pepper to taste

DIRECTIONS

FOR THE PEAS

Soak the peas for twelve hours with a teaspoon of baking soda. Rinse them and put them in a saucepan with a drizzle of extra-virgin olive oil and add the celery, carrot, and onion. Cover with plenty of water. Season with salt and cook for an hour and a half. Once cooked, whisk and pass through a sieve, adding salt if needed.

FOR THE OCTOPUS

Take a 1.5 kg octopus and cook in water with carrot, celery, and onion for an hour and a half in a simmer. Let cool and cut the tentacles.

FOR THE TOMATO CONFIT

Cut the tomatoes, blanch them, cool them, and remove the skin. Season with salt, sugar, garlic, thyme and oil. Bake at 100°C for two and a half hours. Season the Ricotta with oil, pepper, and salt and put it in a piping bag. Brown the octopus tentacles in a pan.

PRESENTATION

Place the cream of peas on a flat dish, lay the octopus tentacles on it and garnish with the Ricotta cheese, the confit, and the pea sprouts.