Ingredients for 4 people:
● 500 g octopus;
● 600 g pumpkin
● 1 Shallot;
● L’Equilibrato EVO oil to taste;
● Salt to taste;
● Pepper to taste;
● Rosemary to taste;
Procedure:
● Emulsify oil and rosemary.
● Put half the emulsion into the pumpkin, then add shallots, salt, pepper and whole octopus.
● Put in the rest of the emulsion, wrap in baking paper and then in aluminum foil.
● Bake in a preheated oven at 180° for 60 minutes.
● Cut in half and top with a drizzle of EVO oil.