Linguine with artichoke à la barigoule, sepia and octopus

1. Cut the stem off the artichoke, leaving 1 cm attached, and cut about 1/4 off the top of the plant.
2. Cook in a court-bouillon made with carrot, bay leaf, bouquet garni, a generous splash of white wine, flour, olive oil, lemon juice, and pepper and salt. Simmer gently with the lid on for about 30 minutes (depending on size).
3. Check doneness with a meat fork

1. Ask the fish counter to clean the sepia.
2. Cut into equal pieces.
3. Squeeze the orange, lemon, and lime and add this to the sepia pieces.
4. Mix with garlic, shallot, a generous splash of Novello olive oil, pepper, and salt.
5. Vacuum seal and cook sous-vide for 40 min at 63°C.

Octopus retains a bite after cooking. By slicing it thinly and treating it with acids, it becomes more tender. Young and ultra-fresh octopus is the most tender.

1. Ask the fish counter to clean the octopus.
2. Cut into equal pieces.
3. Squeeze the orange, lemon, and lime and add this to the octopus pieces.
4. Mix with garlic, shallot, a generous splash of Novello olive oil, pepper, and salt.
5. Add the beetroot juice.
6. Vacuum seal and cook sous-vide for 95 min at 62ÀöC. Cook a bit longer for large octopus. Use the liquid from the vacuum bag as a warm vinaigrette.

1. Wash the fresh herbs, pat dry, and finely chop in a food processor.
2. Add the Novello olive oil and season with the verjus and ginger vinegar.

1. Cook the linguine according to the instructions on the package.
2. Drain and add Novello olive oil.

1. Arrange the artichoke à la barigoule, sepia, and octopus over the linguine.
2. Add the vinaigrette and salsa verde di Novello.
3. Grate some lime zest over the top if desired.