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Octopus with vegetables strips

Second course

tempoready in: 115' mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

La Numero 15

La numero 15

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INGREDIENTS FOR 4 PEOPLE

1.2kg cleaned octopus

4 courgettes

2 aubergines

2 white onions

1 celery heart

1 lemon

2 garlic cloves

1 bunch of parsley

1 sprig of basil

100ml white wine

extra virgin olive oil

salt and pepper

PREPARATION

1. Fill the stockpot with water, add 2 celery stalks, the garlic, wine, some parsley, and bring to a boil. Submerge the octopus and cook over a low heat for about 1 h and 15 mins. Turn off and let it cool in the cooking water.

2. Slice the aubergines, cougettes and onions into rings. Drizzle with a little oil, salt and place on the griddle. When cooked,

slice them into strips, season with salt, pepper, lemon juice and chopped parsley and transfer them onto a serving dish.

3. Remove the strings from the remaining celery, and mince. Drain and cut the octopus into pieces. Mix in a bowl with the minced celery. Season with 2-3 tbsp oil, 1 tbsp lemon juice, basil, salt, pepper, and put the octopus salad over the grilled vegetables.

Recipe of Sale&Pepe

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