Octopus salad
10 recipes
Octopus, broad bean, yogurt and vanilla
ingredients
servings
5
Garlic
1 wedge
Juniper berries
2 oz
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 oz
Fava beans
300 oz
Octopus
1000 oz
second courses from Italy
Octopus, broad bean, yogurt and vanilla
Octopus, broad bean, yogurt and vanilla
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Second, easy and delicious dish
preparation
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.
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.
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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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.
step 5
Roll the octopus in oil pan, garlic and marjoram.
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.
