Ingredients for 2 people
- 4 little octopus (or two large)
- 80 gr. peas (also frozen)
- 1 courgette
- 1 aubergine
- 1 small onion
- ½ cup of dry white wine
- 2 tablespoons olive oil EVO
- 1 lemon
- 2 sage leaves
- 1 tablespoon of parsley
- salt
Time: 45 minutes
Clean the eledone and rinse well under running water.
Let them boil for 20 minutes or for 10 in the pressure cooker (remain softer) with lemon cut in half.
In a skillet, sauté the onion and sage in the oil and when it is golden add the peas.
Drain the octopus, remove the skin under cold water, and cut into pieces.
Add them to the peas and pour in the wine. Cook for 20 minutes.
Meanwhile, grilled courgette and eggplant, cut into slices and arrange on a serving dish. Add salt drizzle with a little olive oil EVO.
Add to center the eledone with peas, sprinkle with chopped parsley and serve, warm, with slices of toasted bread.
Clean the eledone and rinse well under running water.
Let them boil for 20 minutes or for 10 in the pressure cooker (remain softer) with lemon cut in half.
In a skillet, sauté the onion and sage in the oil and when it is golden add the peas.
Drain the octopus, remove the skin under cold water, and cut into pieces.
Add them to the peas and pour in the wine. Cook for 20 minutes.
Meanwhile, grilled courgette and eggplant, cut into slices and arrange on a serving dish. Add salt drizzle with a little olive oil EVO.
Add to center the eledone with peas, sprinkle with chopped parsley and serve, warm, with slices of toasted bread.
See the recipe in printable PDF
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