500ml white wine vinegar
2 stalks of celery
1 bay leaf
Peppercorns, to season
30g milk cream
Extra virgin olive oil, to taste
Salt, to taste
Prepare a court bouillon with vinegar, water, vegetablemirepoix(celery, carrots, onion),bay and peppercorns.Sit the octopus in the court bouillon for 10 minutes. Let it cool and put it into vacuum bags.Cook the octopus for 40 minutes at 90C in a vacuum cooking and then let it cool down.Once it is cold, cut the octopus tentacles and remove the head.
Leave the peanuts to soak overnight. Remove water the following day and place.The peanuts in a mixer with the milk cream and extra virgin olive oil. Add some salt and sieve through a fine sieve.
Make a precise 1-cm-thick rectangle shape from a slice of watermelon and remove the seeds from it.
Flash-fry the octopus in a pan with the extra virgin olive oil, until golden brown.Place some of the peanut cream on a plate and place the watermelon on it. Add some more cream andleftover ground peanuts. Place the octopus on the watermelon then garnish the dish with somebasil sprouts.
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