Our version of octopus and potatoes (every self-respecting chef has one)

We have been preparing this dish for 7 years and every day I always try to improve it.

How I prepare it:

I cook the octopus sous vide at 68° for about 2 hours, cut the tentacles and brown them in a pan with a drizzle of extra virgin olive oil.

When it is golden brown, I remove the oil and add smoked salt, a ring of fresh chilli pepper, a few mint leaves and a previously prepared reduction of white vinegar, sugar, cardamom, star anise, cinnamon and saffron.

I caramelise, remove the mint and chilli, add more mint and cover to make it flavourful.

Served on a very delicate cream of smoked potatoes

Luca Giannone