Lunch

Charred Octopus & Burrata with Warm Tomato Confit, Caramelized Garlic & Burnt Olive Oil

Name: Charred Octopus & Burrata with Warm Tomato Confit, Caramelized Garlic & Burnt Olive Oil
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 servings
Ingredients: 1 lb whole octopus, cleaned; 1 small onion, halved; 3 bay leaves; 1 tbsp sea salt (plus more); 10 ripe heirloom tomatoes (or 1 lb cherry tomatoes), halved; 8 cloves garlic, thinly sliced; ½ cup extra-virgin olive oil; 2 tbsp aged balsamic vinegar; 1 tsp Aleppo pepper; 8 oz fresh burrata (or burrata di bufala); ¼ cup arbequina olive oil (for burning); Fresh basil leaves; Fleur de sel and cracked black pepper

Octopus braised until tender then seared until crisped, laid over cool burrata that's beginning to weep its cream. A warm, concentrated tomato confit spiked with caramelized garlic and finished with burnt olive oil creates a pool of umami-driven heat that's impossible to resist.

1346cal per serving 60gprotein 40gcarbs 113gfat 20min prep 60min 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