Octopus with caramelized onions, yellow split peas puree and syglino

Name: 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

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Heat a frying pan over high heat, add olive oil and sauté the octopus and syglino until they turn an intense golden brown. Add caramelized onion, tomato an...

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