Octopus in a mason jar with oil

Method

• 1

  Divide the octopus into portions of 150 g each. Place them in the jars and cover with Taggiasca Monocultivar olive oil, salt, pepper, and basil.

• 2

  Let the mason jars cook at 100 °C for one and a half hours. Allow them to rest for 15 minutes. Open the jars and remove the tentacles.

• 3

  Clean and blanch the celeriac in plenty of salted water, then drain and blend it with extra virgin olive oil, salt, and pepper.

• 4

  Emulsify the octopus cooking oil with two egg yolks and a pinch of salt until you get a thick mayonnaise.

Food plating and garnishing 

Place the celeriac purée on the bottom of the dish, then arrange the octopus tentacles and the mayonnaise on top. Decorate with some basil leaves.