Appetizer

Charred Octopus & Stone-Fruit Agrodolce with Whipped Burrata & Crispy Sage Oil

Name: Charred Octopus & Stone-Fruit Agrodolce with Whipped Burrata & Crispy Sage Oil
Prep time: 5 min
Cook time: 38 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1.2 lb whole octopus, cleaned; 1 medium peach, peeled and cut into ½-inch dice; 2 tbsp white wine vinegar; 1 tbsp honey; 1 garlic clove, minced; 8 oz fresh burrata, at room temperature; 2 tbsp heavy cream or milk; 4 tbsp extra-virgin olive oil; 12 fresh sage leaves; fine sea salt & cracked black pepper to taste; pinch of red pepper flakes

Octopus braised until impossibly tender, then seared until the edges char and crisp. Tossed with a bright agrodolce (peaches, white vinegar, honey) and served over a cloud of whipped burrata, finished with crispy sage leaves fried in olive oil. Impressive, balanced, and entirely doable.

874calper serving 61gprotein 23gcarbs 65gfat 5min prep 38min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this