Octopus salad and vegetables
Instructions
Overthrow the head of polyps, remove the innards, then delete the eyes and beak at the root of the tentacles.
Boil them in salted water until tender will be well.
Boil al dente vegetables, stop cooking in water and ice, drain and cut into pieces.
Peel the polyps still hot and cut into pieces.
Season shellfish with oil, lemon, pepper and salt.
Ingredients and dosing for 4 persons
- 6 small polyps
- 6 zucchini
- 6 small carrots
- 200 g of green beans
- 200 g of friar beards
- 2 lemons (juice)
- Olive oil
- Salt
- Pepper