Octopus, Cannellini Beans and Mustia Ricotta

Tender simmered octopus and cannellini beans pan-fried with smoked ricotta, served over a dressed watercress and basil salad.

Healthy Italian Seafood Cannellini Beans Octopus

Estimated Nutrition

Calories

645.6

kcal / serving

2582.4 kcal total

Carbs

15.4g

per serving

61.5 g total

Fat

49.1g

per serving

196.4 g total

Protein

35.5g

per serving

142.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Cabernet Sauvignon Vinegar

Red wine vinegar

Dairy

160

Mustia Ricotta

Sliced smoked soft cheese

LegumesPulses

400

Cannellini Beans

Fresh or canned, rinsed and refreshed

NutsSeeds

bulb

Garlic

Cut in half horizontally

sprig

Thyme

Left whole

sprig

Thyme

Leaves only

sprig

Oregano

Leaves only

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

sprig

Purple Basil

Leaves only

OilsFats

190

Extra Virgin Olive Oil

Other

tsp

Acacia Honey

Seafood

600

Octopus Tentacles

Cleaned

Vegetables

Watercress

Fresh leaves

Method

Simmer octopus in boiling water for 35 to 40 minutes until tender, then allow to cool.

Simmer beans with garlic and whole thyme sprigs for 60 minutes or until tender, then drain and season with thyme leaves, salt, and pepper.

Plate the beans, layer with octopus and ricotta, and finish with the dressed salad and remaining dressing.

Fry the ricotta slices and octopus in a hot pan for 2 to 3 minutes per side until golden brown.

Drain the cooled octopus and cut the tentacles into 2cm pieces.

Toss watercress and basil in a bowl with the dressing to coat the leaves.

Whisk vinegar, honey, olive oil, and oregano leaves in a bowl and season with salt and pepper.