14.08.2019

Octopus, burrata and potatoes

 

 

«Take the octopus, boil it and barbecue it – explains Peppe Cannistrà – add a rustic puree, achieved by crushing and sifting the potatoes and arrange it on the plate. For the burrata, cut it with a knife and add it to the plate, then season it with a drizzle of extra virgin olive oil from Tonda Iblea.
«Place the tentacles in the centre, like a baroque curl, without forgetting some fried potatoes to add a touch of crunch».

Ciccio Sultano
A practical mind