Inspiration

Ingredients

• Octopus
• Tomato sauce
  • Onions
  • Olive oil
  • Canned diced tomatoes
  • Tomato concentrate
  • Sugar
  • Bay leaf
  • Thyme
  • Pepper
  • Salt
  • Garlic
• Risotto croquette
  • Risotto rice
  • Vegetable stock
  • Clove of garlic
  • Splash of white wine
  • Natural Paste Roasted Pistachio
  • Corn Panko Green Herbs - New Tex by Didess
  • Egg white
• Tasty-Bites Octopus & Kimshi
• Cress

Preparation

Risotto croquette

1. Sauté risotto rice and finely chopped garlic clove in olive oil and deglaze with white wine.
2. Add vegetable stock and simmer gently.
3. Top the risotto with Natural Paste Roasted Pistachio.
4. Season with salt and pepper.
5. Let the risotto cool and roll into the desired shape.
6. Put flour in a bowl and roll the risotto through the flour.
7. Put egg white in a bowl and roll the risotto through the egg white.
8. After this, roll in Corn Panko Green Herbs.
9. Deep-fry for +- 1 minute in a preheated fryer at 180°C.

Tomato sauce

1. Put olive oil in a pan and fry the onion and garlic.
2. Add the diced tomatoes and simmer for a while.
3. Add tomato concentrate.
4. Reduce and blend.

Finishing

1. Fry the octopus.
2. Preheat the deep fryer to 180°C.
3. Deep-fry the Tasty-Bites for +- 10 seconds.
4. Finish the dish according to your own skill.