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Octopus, broad bean, yogurt and vanilla

ingredients

servings

5

Garlic

1 wedge

Juniper berries

2 grams

Laurel

3 leafs

Wheat flour bread

5 slices

Onions

1 unit

Carrots

1 unit

Celery

1 stem

Vanilla powder

to taste

Lemons

1 unit

Parsley

1 sprig

Extra virgin olive oil

to taste

Natural yogurt, sugar free

100 grams

Fava beans

300 grams

Octopus

1000 grams

second courses from Italy

Octopus, broad bean, yogurt and vanilla

Octopus, broad bean, yogurt and vanilla

with gluten with fish with lactose high in iron high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Octopus, broad bean, yogurt and vanilla

Second, easy and delicious dish

Octopus, broad bean, yogurt and vanilla step 1

step 1

Boil the octopus for 20 minutes and leave it in the water with fire off for another 20. Cut it to divide the tentacles and dry them with a cloth.

Octopus, broad bean, yogurt and vanilla step 2

step 2

Peel the fresh beans and smell them with oil, onion, celery and carrot. After that cover with water and cook until they are soft.

Octopus, broad bean, yogurt and vanilla step 3

step 3

Put aside a handful of beans and whip the rest so as to get a cream (to get it smooth filtrate)

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Octopus, broad bean, yogurt and vanilla step 4

step 4

In a bowl, combine white yogurt, vanilla, oil and half a lemon, mix until homogeneous, add a pinch of salt and leave in the fridge.

Octopus, broad bean, yogurt and vanilla step 5

step 5

Roll the octopus in oil pan, garlic and marjoram.

Octopus, broad bean, yogurt and vanilla step 6

step 6

Apply by distributing the bean cream on the bottom, place the oily well, sprinkle some beans, a bit of toasted bread and finish with 1-2 tablespoons vanilla yogurt.

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