200 grams of octopus
4 apple slices
100 grams of chickpeas
salt and pepper
grains of juniper, cinnamon, laurel
1 tablespoon of tahini
2 tablespoons of Taggiasca olives
a sprinkle of cinnamon
1 carrot, 1 onion, bay leaf, 2 ribs of celery to cook the octopus
How to prepare the octopus burger
Put the octopus in a pressure cooker and add 1 onion, 1 carrot, 1 bay leaf, 1 piece of celery, some juniper berries, and a little cinnamon. Add water, close, and cook for 30 minutes. Let it cool.
Boil the potatoes and peel them, let them cool.
Cut the celery, potatoes, and place them in a bowl. Cut the octopus and leave 2 whole tentacles. Put everything together and season with salt, pepper, lemon, and a top-notch EVOO.
Blend the chickpeas with 1 piece of celery and a tablespoon of tahini, salt, pepper, and there you have a delicious hummus.
Cut an apple into slices and cook in a pan with a little bit of EVOO, salt, pepper, and a sprinkle of cinnamon. Drain on absorbent paper.
Blend the Taggiasche olives to make the tapenade.
Heat the bread and cut it in half.