Octopus and citrus fruit salad with confit yellow cherry tomatoes
Ingredients | Serves 4
Preparation method
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In a saucepan, prepare a classic court bouillon with water, white wine, half a lemon, parsley stalks, celery, carrot, onion, garlic and a sprig of thyme. Salt to taste and bring to the boil.
Wash and clean the octopus and immerse it in the court bouillon and let it simmer for 20 minutes, then turn off the heat and let the octopus rest in its own liquid for approximately 45 to 60 minutes.
Blast chill the octopus to 3°C, clean and cut it into pieces. Dress the octopus with extra virgin olive oil, chopped parsley, garlic, grated lemon zest, salt, pepper and lemon juice.
Cook the green beans in boiling salted water and then cool them in iced water.
Peel the orange and lemon and cut them into fillets. Add the green beans and citrus fruit to the octopus and mix.
Arrange the raw sprout salad onto the serving dish and add the octopus with all its ingredients, garnishing it with semi-dried yellow cherry tomatoes and green beans to taste.
Prepared with ROBO products
Altre deliziose idee per te
28 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
