Roast octopus with pink peppercorns and julienne courgettes

Method

• 1

  Pour 5 litres of water into a saucepan, add the Giuseppe Cremonini White Condiment - 5 Grapes, the white wine and the salt. Then, bring the mixture to the boil.

• 2

  Cook the octopus in the boiling mixture for 45 minutes, then turn off the heat and leave to cool.

• 3

  Cut the courgettes into julienne strips and, in the meantime, bring the Giuseppe Cremonini White Condiment - 5 Grapes to the boil with the remaining water, white wine, and salt.

• 4

  Blanch the courgettes into the mixture..

Garnishing and food plating

Cut the 8 tentacles of the octopus and brown them in extra virgin olive oil with pink peppercorns. Arrange the courgettes on a plate using a pastry ring, then place two browned octopus tentacles on top, and garnish with green pesto and raspberries..