Polvo grelhado com salada morna de feijão-branco e tomate e vinagrete de guanciale

Ingredientes

• 3 pounds octopus, (cleaned, head and beak (if still attached) removed)
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 1 tablespoon extra-virgin olive oil
• 4 ounces diced guanciale
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon crushed red pepper
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 1 1/2 cups halved cherry tomatoes
• 1 cup cooked cannellini beans
• 1/4 cup flat-leaf parsley, (roughly chopped)

Modo de preparo

1. 1

   --- For the octopus: ---

2. 2

   Set the immersion circulator to 180ºF (82ºC). Season the octopus with salt and pepper then add it to a large vacuum seal bag. Vacuum seal the bag then submerge in the immersion circulator for 4 hours to sous vide.

3. 3

   Remove the octopus from the water bath then discard the cooking liquid and rub the cooked octopus dry with paper towels. Separate tentacles and cut into equal lengths.

4. 4

   Use a pastry brush to coat the octopus in the olive oil. Heat a large cast iron skillet over medium-high heat. Add the octopus to the pan and cook, turning occasionally, until charred, about 8 minutes.

5. 5

   --- For the guanciale vinaigrette: ---

6. 6

   Heat a medium sauté pan over medium heat, add the guanciale and sauté until fat has rendered and the meat is crispy. Remove the guanciale from the pan to a paper towel-lined plate to drain and reserve the rendered fat in a medium heat-proof mixing bowl.

7. 7

   Whisk the fat with the olive oil, lemon zest, lemon juice and red pepper until emulsified. Season to taste with salt and pepper.

8. 8

   --- For serving: ---

9. 9

   Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the tomatoes and cook, shaking the pan occasionally, until slightly softened, about 4 minutes.

10. 10

    Add the white beans and cooked guanciale, tossing to combine. Toss the mixture with half the vinaigrette and cook for an additional minute.

11. 11

    Plate the bean and tomato mixture on a platter and top with the parsley and the octopus. Drizzle 2 tablespoons of the remaining dressing over the top and serve immediately.