octopus tentacle
Octopus tentacle. So maybe you’ll wonder . … what happened to the rest of the octopus, he ran away? No, the rest we had in a very tastey sugo (sauce). With the sun shinning and this antipasto on the table, the only thing missing was the sound of the waves to bring back the feel of summer. Oh my God , it’s only Novembre and i’m already dreaming about a holiday!!!
Any way, just a small appetizer…. and anathoter excuse to use our Extra Virgin Olive Oil Novello fresh from the press.
Ingredients for 4 finger food.
1 large octopus tentacle
parsley, finely chopped
1 / 2 clove garlic, finely chopped
3 tsp lemon juice
fresh EVO oil
1 tbs of dry bread crumbs
1 cup white wine
salt and pepper
How it works:
boil the octopus tentacle in water and white wine for 15 minutes. Drain and allow to cool . Remove the skin. Cut 2 cm length tubes. Marinate with parsley, garlic, Evo oil, lemon juice, salt and pepper . Grill the bread crumbs with a drop of Evo oil on top for a couple of minutes. Serve the tentacle with a sprinkling of bread crumbs .
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