Octopus with caramelized onions, yellow split peas puree and syglino

Ingredients

• 50 gr. olive oil
• 500 gr. octopus, braised
• 20 gr. syglino, cut into small dice
• 200 gr. caramelized onions (see pantry)
• 100 gr. slow roasted tomatoes, cut into small dice (see pantry)
• 10 gr. rosemary, finely chopped
• 40 gr. white balsamic vinegar
• 20 gr. crispy garlic (see pantry)
• 10 gr. parsley leaves
• 300 gr. fava puree
• 1 1/2 kg. octopus, tentacles
• 500 gr. onion, cut into thin slices
• 400 gr. tomatoes, cut in 8 pieces
• 70 gr. garlic cloves
• 25 gr. rosemary sprigs
• 250 gr. white balsamic vinegar
• 100 gr. olive oil
• 5 gr. black peppercorns
• 75 gr. olive oil
• 175 gr. onion, cut into thin slices
• 150 gr. fava
• 250 gr. chicken stock (see pantry)
• 175 gr. water
• Salt