1 whole octopus
Stracciatella buffalo mozzarella 250 g
2 red bell peppers
Extra virgin olive oil as needed
Salt to taste
For the roasted octopus: wash the octopus and put it in boiling water and cook for 35-40 minutes. Once cooked, let it cool and then cut the tentacles into chunks.
For the caramelized bell pepper: brown the peppers in an oven at 200° for 10 minutes, remove the seeds and peel them. Using a mixer, blend half of the peeled peppers along with the extra virgin olive oil and salt and dice the other half into small cubes.
For the buffalo stracciatella cream: Blend the stracciatella with extra virgin olive oil and salt and refrigerate for 10 minutes.Sauté the octopus in a pan, spread the stracciatella cream in the center of the plate, arrange the roasted octopus and garnish to taste with the caramel and bell pepper concasse.