Fried Octopus with Fava Bean Pesto

Method

1. Cook the octopus in boiling water with half a lemon, celery, carrot, and onion for 40-50 minutes. Let it cool in its cooking water.
2. Remove the membrane from the octopus tentacles by pressing and peeling.
3. Coat the octopus tentacles in rice flour, shaking off excess.
4. Prepare the fava bean pesto: In a mortar, crush half a clove of garlic with coarse salt. Add pine nuts and crush, then add the cleaned fava beans and continue crushing, adding a drizzle of oil. Grate in Pecorino Romano and mix, then add a squeeze of lemon juice and a bit of octopus cooking water to adjust consistency. Finish with fresh mint leaves.
5. Reduce the octopus cooking water by half to create a concentrated broth ('octopus mayonnaise').
6. Blanch the chicory for 5 minutes, then sauté in a pan with garlic, oil, and a pinch of salt.
7. Fry the flour-coated octopus in hot oil until golden and crispy. Drain on paper towels.
8. Plate: Place the fava bean pesto in the center, arrange the sautéed chicory on one side, and the fried octopus tentacle on top. Drizzle with the reduced octopus water and add a touch of chili if desired.