Octopus with vegetables strips
Second course
ready in: 115' mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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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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