WHITE TRUFFLE OLIVE OIL

GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL

COOK TIME 30 MIN. | MAKES 2 SERVINGS

Ingredients

• 1 FAO 34 Premium Cooked Tentacle

• 3 medium sized potatoes • 31/2 tbsp (50 g) - butter • 2 tbsp (30 mL) - milk

• white truffle olive oil

• rosemary • salt

Featuring:

PREMIUM COOKED TENTACLE

SKU # WI030043

Directions

1. Heat water in a pot, bring it to a boil and add the potatoes without peeling. Boil them until tender. 2. The potatoes parmentier will have two textures: soft and rough. • Rough texture: using a fork, crush 1 potato and 1 tablespoon of butter, add salt.

• Soft texture: using a mixer, crush the rest of potatoes, butter and the milk. You will obtain a smooth puree. 3. Once the Premium Cooked Tentacle is completely defrosted, remove excess moisture from it, using a dry wipe or kitchen towels. This is very important to preserve the quality of product. 4. Heat olive oil in a separate pan at maximum temperature. Grill the tentacle for about 30 seconds on each side (recommended cooking on grill for nice charred flavor). Then, reduce heat to medium low and cook until skin turns golden, no more than 2 minutes, each side.

5. Place the tentacle on a plate. On the side, place the rough puree over the smooth one. Dress them with some drops of white truffle olive oil and decorate with rosemary.

FIG BBQ CHICKEN

COOK TIME 60 MIN. | MAKES 6 - 8 SERVINGS

Ingredients

• 1 chicken, cut into 8 pieces • sea salt & black pepper • 2 tbsp - canola oil

Sauce

• 1 yellow onion, chopped • 2 cloves of garlic, chopped • 2-3 chipotle peppers, stems & seeds removed, chopped • 1 tsp - paprika • 2 tbsp - tomato paste • 1 cup - Divina Fig Spread • 1 tbsp - Worcestershire sauce

• 1 cup - water

Directions

For the Chicken

1. Preheat oven to 375°F.

2. Line baking sheet with foil and place an oven-safe wire rack inside. 3. Season chicken with salt and pepper. 4. Heat canola oil in large sauté pan over medium-high heat. Sauté chicken in batches until well browned on both sides, about 10 minutes. Do not crowd the pan. 5. After browning chicken, set aside on prepared rack (reserving oil in pan) and brush with half of the basting sauce (see below). 6. Bake for 40-45 minutes, brushing with remaining basting sauce halfway through, until done or when a thermometer inserted into thigh registers 165°F and juices run clear. 7. Tent chicken with foil and let rest 10-15 minutes.

For the Sauce

1. Pour off all but 2 tbsp. of fat from pan and return to medium heat. 2. Sauté onion until translucent, about 5 minutes.

3. Add garlic and chopped chipotle peppers and sauté another 5 minutes. Add paprika and tomato paste and stir for 1 minute.

4. Add fig spread, Worcestershire sauce and 1 cup of water. Bring to a simmer, then puree until smooth. 5. Season to taste and divide into two bowls, one for basting and one to serve on the side.

Featuring:

DIVINA FIG SPREAD

SKU # 925050A