We rehydrate the dehydrated dried wild fairy ring in boiling water for one minute. Later we will let them cool.
Peel a medium potato and cut into thin julienne (potato straw). Fry the potato and once it is crispy, we chop as thin as possible and salt.
We passed through the plate 2 legs of octopus cut into large pieces.
We separated the white from the yolk of an already truffled country egg. If it is not, we can cheat by sprinkling it with a little bit of truffle oil.
We sauté the DRIED WILD FAIRY RING with a clove of finely chopped garlic.
We have all the ingredients in the dish as you like and add salt in flakes and sweet paprika to the octopus to later sprinkle with a little extra virgin olive oil.