Cookbook Vol.1

ENTRÉES
GRILLED OCTOPUS WITH PARMENTIER
DRESSED WITH WHITE TRUFFLE OLIVE OIL
COOK TIME 30 MIN. | MAKES 2 SERVINGS
Ingredients
• 1 FAO 34 Premium Cooked Tentacle
• 3 medium sized potatoes
• 3 1/2 tbsp (50 g) - butter
• 2 tbsp (30 mL) - milk
• white truffle olive oil
• rosemary
• salt
Featuring:
PREMIUM COOKED TENTACLE
SKU # WI030043
Directions
1. Heat water in a pot, bring it to a boil and add the potatoes without
peeling. Boil them until tender.
2. The potatoes parmentier will have two textures: soft and rough.
• Rough texture: using a fork, crush 1 potato and 1 tablespoon
of butter, add salt.
• Soft texture: using a mixer, crush the rest of potatoes, butter
and the milk. You will obtain a smooth puree.
3. Once the Premium Cooked Tentacle is completely defrosted,
remove excess moisture from it, using a dry wipe or kitchen
towels. This is very important to preserve the quality of product.
4. Heat olive oil in a separate pan at maximum temperature. Grill
the tentacle for about 30 seconds on each side (recommended
cooking on grill for nice charred flavor). Then, reduce heat to
medium low and cook until skin turns golden, no more than 2
minutes, each side.
5. Place the tentacle on a plate. On the side, place the rough puree
over the smooth one. Dress them with some drops of white truffle
olive oil and decorate with rosemary.
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