Octopus on a broad bean purée with Delverde Crostino Dorato al Cubo

Prepare the octopus: if the octopus is fresh or defrosted, immerse it for a few seconds in boiling water, repeating 2 or 3 times while holding it by the head so that the tentacles curl.

Submerge the octopus completely in the pot and cook it for about an hour with a few bay leaves.

Prepare the broad bean purée: clean the broad beans, peel and dice the potatoes, and cook them in a pot with plenty of vegetable broth for 15-20 minutes.

Drain the vegetables, keeping half a ladle of vegetable broth aside, and remove the skins from the broad beans.

Blend the fava beans with an immersion blender along with the vegetable broth (pour in a little at a time until you reach the desired consistency), potatoes, pecorino cheese, and mint; add salt, pepper, and oil.

Spread the resulting cream on the bottom of the plates.

Once the octopus is boiled, pass it on the grill a few minutes per side. Season it with the emulsion with oil, salt, pepper, a tablespoon of lemon, and lemon thyme.

Place the octopus on the creamed fava beans and pour a couple of tablespoons of croutons per plate.

Serve still hot.