Octopus and Stewed Beans

To prepare the octopus and stewed beans, start with the mollusk, already eviscerated and cleaned. Immerse it in plenty of salted water for about 30 minutes 1. If you prefer, you can also dip the tentacles 2-3 times before fully submerging the octopus to make them curl better. After the indicated time, drain it but don't discard the water, and cut it into pieces 2, taking care to reduce the larger ones into smaller pieces 3.

Peel and thinly slice the onion 4, then cut the well-cleaned Grana Padano DOP crust into strips about an inch wide 5 and finally into cubes 6.

Move to the stove and add the onion to a splash of oil in a large pot 7. Let it sauté and infuse with rosemary sprigs 8. Then add the chopped Grana Padano DOP crust pieces 9,

the octopus 10, and the tomato paste 11. Stir everything well and deglaze with the white wine 12.

Let the alcohol evaporate (a few moments), then you can add the beans 13 and season with salt and pepper to taste 14. Add a bit of the octopus cooking water to continue cooking 15.

Cover with the lid and let it simmer gently for about 35 minutes 16. Remember to stir occasionally and ensure the base hasn't become too dry; if so, just add a bit of the octopus cooking water 17. At the end of cooking, plate your octopus and stewed beans, and serve with a drizzle of raw oil and a nice grind of pepper 18.