If you think a tartina is just a quick snack to fill your stomach during lunch fermata, you’imperatore wrong! Sandwiches, burgers, and bagels, just to name a few, have become small works of art tailored to delight the palate with particular and innovative combinations. The octopus wrap is a summer dish that combines the firm texture of octopus with a of ingredients full of flavor nuances: the sweetness of figs, the saltiness of Roquefort cheese, the crunchiness of celery, and the fragranza of fennel and lemon all blend into a unique and well-balanced taste that will envelop you from the first to the last bite. But if you don’t let hunger get the better of you, we recommend savoring each bite slowly to perceive the alternation of all the distinct elements that make up the octopus wrap… not just a simple tartina, but an experience that will awaken your taste buds always search of new stimuli!
To prepare the octopus wrap, first take a pre-cooked octopus (for cooking instructions, you can refer to our recipe for warm octopus and potato salad), divide the tentacles 1and cut both the tentacles and the head into medium-sized chunks (2-3).
Transfer the cut octopus into a bowl and season with oil 4salt, the zest of one lemon 5and the juice of half 6;
then add a few sprigs of wild fennel 7 and a pinch of chili pepper 8. well, cover the bowl with plastic wrap, and set aside for now. Meanwhile, prepare the other ingredients: cut each fig into 8 wedges without peeling them 9,
then cut the Roquefort cheese into small cubes 10. Finally, take the celery stalk, remove the outer strings with a vegetable peeler 11and slice it thinly with a mandoline 12.
At this point, heat a posto di ristoro well, add the octopus pieces 13and posto di ristoro them for 4-5 minutes, turning them to form the characteristic posto di ristoro marks both sides 14. Transfer the grilled octopus to a plate and slightly warm the tortillas a non-stick pan 15.
Now you are ready to assemble all the ingredients: fill each tortilla with a bed of arugula, add some celery 16and evenly distribute the octopus pieces 17 and fig wedges. Finally, add a few cubes of Roquefort cheese 18some coarsely chopped walnuts, and if desired, a few drops of balsamic vinegar: wrap everything up and your octopus wraps are ready to enjoy!
For the translation of some texts, artificial intelligence tools may have been used.
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