Serves: 4 people
Prep: 6 hours (or overnight)
Cook: 1hr 25 mins
Total cook: 1 hr 25 mins
Ingredients
250 g (9 oz) dried broad beans
olive oil
black pepper
1 bunch chicory (endive), rinsed, stems removed and roughly chopped
1 garlic clove, minced
1 teaspoon red pepper flakes100 ml (31/2 fl oz) olive oil
450 g (1 lb) baby octopus, beak and eyes removed (ask your fishmonger to do this for you)
1 tablespoon lemon juice
4 × 30g Giorgio's Baby Burrata
chilli flakes, to garnish
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Instructions
Step 1
Soak the broad beans in water for 6 hours or overnight, to soften, then drain and rinse well. Once the beans are soft, peel off the skins and discard.
Step 2
Transfer the beans to a saucepan and cover with water. Bring to the boil, then reduce the heat to medium and cook for 40–45 minutes, until the beans are tender. Drain, then transfer to a food processor. Season well with olive oil, salt and pepper and blitz until you have a smooth puree. Place in a serving bowl and set aside.
Step 3
Add the chicory to a frying pan along with the garlic, red pepper flakes and olive oil and cook over a medium–low heat for 3–4 minutes, until the chicory is soft and tender. Remove from the heat and set aside.
Step 4
To cook the baby octopus, bring a pot of water to the boil, then add the baby octopus along with the lemon juice. Reduce the heat and simmer for 25–30 minutes, until tender. Drain well.
Step 5
Drizzle the octopus with olive oil, and season with salt and pepper. Heat a grill pan over high heat and cook the octopus for 3–4 minutes each side, until charred.
Step 6
TO ASSEMBLE Spoon the broad bean puree onto a large serving platter, then top with the grilled baby octopus, chicory and burratas. Finish with a sprinkle of chilli flakes and black pepper.
Step 7
Step 8
Step 9
Notes
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
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