Chickpea cream with rosemary, spicy Provolone Valpadana P.D.O. flakes and roasted octopus

for 2 people – difficulty: average – preparation time: 1.45 hour


1 800 g Octopus
200 g Naturally cooked chickpeas
Extra virgin olive oil, salt and pepper
Rosemary, garlic and thyme
80g Provolone Valpadana PDO strong


Boil some water in a pan, immerse the octopus and cook for 50 minutes, keeping it boiling. Finish cooking, turn off the heat and let it rest for 30 minutes. At that point rain it all.
Blend the chickpeas with rosemary, thyme, salt, pepper, extra virgin olive oil and a ladle of octopus cooking water. Create a homogeneous cream. Brown the octopus in a pan over high heat with oil, garlic and thyme. Make it crunchy. Serve it all with the chickpea cream on the bottom of the plate, the roasted octopus tentacles and finish by adding the flakes of Provolone Valpadana PDO strong!

Chef’s tip: You can make octopus water mayonnaise by mixing 1 part of cooking water with 3 parts of seed oil, plus salt, lemon and vinegar: use it to season your octopus dish!