Tortellini vegan
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
ready in
1 hour 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This recipe is a refreshing and great appetizer. The octopus goes well with the vegetables into cubes.
preparation
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
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
step 3
chopped parsley and half a clove of garlic with a knife.
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
step 5
Serve garnished with a sprig of parsley. It 'very good
