Warm salad of shrimp and baby octopus
Instructions
For the salad: in a saucepan, boil for 20 minutes moscardini.
Drain them and put them aside.
Take the leek, cut into slices and FRY in a pan with 2 tablespoons of olive oil.
Add the pine nuts and Brown for 5 minutes, then add the baby octopus and peeled shrimp.
Sautee for a few minutes, add the white wine, salt, put the chopped pepper and let Cook for 10 minutes.
Meanwhile, chop some parsley leaves and basil, mix them in a bowl with the remaining oil and the juice of 1/2 lemon.
Beat well the emulsion with a fork and let it rest.
To serve: once you leave cool, place the sautéed fish on a plate and season with the mixture of oil, lemon, parsley and basil.
Ingredients and dosing for 4 persons
- 400 g of moscardini
- 400 g of shrimp
- 50 g of leeks
- 6 tablespoons of olive oil extra virgin
- 10 g of pine nuts
- 1/2 lemon
- 1/2 cup of white wine
- 5 g of chili
- Basil
- Parsley
- Salt