Ingredients 4 servings

8 large langoustines (or Dublin Prawns) 

Cervia sea salt as needed or to taste

extra virgin olive oil as needed or to taste

Pizzaiola tomato sauce
1 kg date tomatoes

1 bunch of basil

1 spring onion

1 clove garlic with the green germ removed

Cervia see salt to taste

1.6 grams of Xanthan per 1 liter of pizzaiola tomato sauce


Octopus mayonnaise
100 g water used to cook octopus

300 g sunflower oil


100 g pitted black olives

1 teaspoon of dried oregano

16 sprigs of basil

extra virgin olive oil as needed or to taste

Credits: PH. Malgarini



Remove the head of the langoustine, its shell and sand box (gut), cut it in half lengthwise, season with salt and oil.

Pizzaiola tomato sauce

Clean and crush the date tomatoes, marinate with Cervia sea salt for 1 hour.

Pass the tomatoes through a blender and filter through the colander. Add the Xanthan gum with the aid of an immersion blender. Pass the filtered sauce in the sous-vide machine to extract the incorporated air. Add basil, onion and garlic and let marinate for at least 12 hours. Strain and serve.

Octopus mayonnaise

Reduce 500 grams of water in which an octopus has been cooked down to 100 grams. Cool down the water and whip it up with sunflower oil with the help of an imersion blender.


Put the Nicose pitted olives in a baker’s sheet, drying them in the oven at 100°C for about 40 minutes. Cool and mince. Sprinkle with oregano and prepare the basil sprigs.

Final touches

In a small bowl, place the tomatoes, make a spiral with the octopus mayonnaise, place the langoustines, make points with pinches of oregano and olives, decorate with basil sprigs and finish with a touch of olive oil.