Octopus with white balsamic vinegar
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Ingredients for 0
An octopus
Bay leaf
Two whole allspices
White balsamic vinegar
Olive oil
Salt and pepper
Directions
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Step 1
Preheat the Anova at 77 degrees Celsius
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Step 2
Cut the octopus (tentacles and body), cover with olive oil and add a pinch of salt.
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Step 3
Put in the bag with a bay leaf and two allspices, vacuum seal and place it in the water bath for 5 hours.
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Finishing Steps
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Step 0
Cut in bites and cover with one part of vinegar and two parts of olive oil. Add freshly ground pepper and enjoy.
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Step 1
It tastes even better the next day after been refrigerated.