Grilled octopus and fig rolls

• 1 pack of Arbi Octopus 500g
• 2 rosetta rolls
• 4 slices semi mature Pecorino cheese
• 1 packet of lamb’s lettuce
• 6-7 ripe figs (or 5 dried figs)
• 100 ml red wine
• 1 spoonful of fig jam
• ½ red onion
• 1 tomato
• 2 knobs of butter, juice of half a lemon
• extra virgin olive oil
• salt
• pepper to taste

Method

• Defrost the octopus according to instructions on the package and cook for about 20 minutes, then let it rest for at least 10 minutes in the cooking liquid. Prepare the sauce for the roll by melting the knobs of butter in a pan, adding the peeled and diced red onion and cooking for a few seconds. Gradually add the red wine, allowing it to reduce. Add salt and pepper, the spoonful of fig jam and continue cooking over low heat, stirring constantly. Cut the octopus tentacles at the base, leaving them whole. Sear the tentacles evenly on a griddle or grill, brushing them occasionally with an emulsion of oil, salt, pepper and lemon juice.
• Cut the rolls in half and toast. Slice the pecorino and tomatoes.

Presentation

• Spread a little sauce on the cut sides of the rolls and brush both slices with a drizzle of oil. Add the lamb’s lettuce and tomatoes, seasoning with salt, oil and pepper. Add the Pecorino and octopus. Arrange a fig cut into quarters on the bottom half of the roll and top with the other half spread with the sauce.
• Serve the roll with crisps and Indian pale ale.