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Octopus salad with vegetable brunoise

ingredients

servings

5

Octopus

700 grams

Red peppers

100 grams

Yellow peppers

100 grams

San Marzano tomatoes

1 unit

Celery

100 grams

Carrots

100 grams

Cloves

to taste

Black pepper

1 gram

Juniper berries

1 gram

Iodized salt

to taste

Black pepper

to taste

Garlic

1 half wedge

Parsley

3 sprigs

Extra virgin olive oil

6 spoons

starters from Italy

Octopus salad with vegetable brunoise

Octopus salad with vegetable brunoise

with fish high in iron source of C vitamins high in potassium with good fats

ready in

1 hour 45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Octopus salad with vegetable brunoise

This recipe is a refreshing and great appetizer. The octopus goes well with the vegetables into cubes.

Octopus salad with vegetable brunoise step 1

step 1

Clean and wash the octopus. Boil it in boiling water with juniper berries, peppercorns and cloves for 30 minutes. Do it to cool and cut into small pieces

Octopus salad with vegetable brunoise step 2

step 2

Wash the tomatoes, the flaps of red and yellow bell pepper, the celery, carrot. each vegetable to cut brunoise, ie small cubes. Put the diced vegetables in a bowl

Octopus salad with vegetable brunoise step 3

step 3

chopped parsley and half a clove of garlic with a knife.

Octopus salad with vegetable brunoise step 4

step 4

Add to the vegetables of octopus pieces and parsley with garlic. Add salt and pepper and season with spoons of extra virgin olive oil. stir and refrigerate for at least an hour

Octopus salad with vegetable brunoise step 5

step 5

Serve garnished with a sprig of parsley. It 'very good

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