Nutrition Facts
4 servings
4
Recipe for Basil Ravioli Salad & Grilled Octopus
This summer salad!
Ingredients
4 pan-fried ravioli with basil
200 cooked octopus tentacles
1 clove Garlic
2 Thyme
2 green onion
100 Water ingredient
1 Parsley
1 Dill
Salt
Pepper
100 cold butter
Olive oil
1 Brown sugar
1 large red onion
1 Bay leaf
100 white vinegar
Directions
1
The day before, prepare a red onion pickle by heating water and vinegar with bay leaf and sugar, then pour over the peeled and sliced onion. Store in a jar overnight.
2
Remove the leaves from the bunches of herbs, wash them, and blanch them in a large volume of salted boiling water. In a blender, add the blanched and drained herbs, blend with 200 ml of boiling water, 100 g of butter, and 100 ml of olive oil, and set aside.
3
Sauté the dumplings with butter until lightly colored, season with salt and pepper. Quickly grill the octopus (1 to 2 minutes) with a drizzle of olive oil in a hot pan with a crushed clove of garlic and fresh thyme. Season with salt and pepper. Set aside.
4
Finally, cut the green onions in half or in quarters depending on their size, and sauté them in a pan with a splash of olive oil for 3 minutes until they are lightly colored.
Ingredients
Ingredients
4 pan-fried ravioli with basil
200 cooked octopus tentacles
1 clove Garlic
2 Thyme
2 green onion
100 Water ingredient
1 Parsley
1 Dill
Salt
Pepper
100 cold butter
Olive oil
1 Brown sugar
1 large red onion
1 Bay leaf
100 white vinegar
Directions
Directions
1
The day before, prepare a red onion pickle by heating water and vinegar with bay leaf and sugar, then pour over the peeled and sliced onion. Store in a jar overnight.
2
Remove the leaves from the bunches of herbs, wash them, and blanch them in a large volume of salted boiling water. In a blender, add the blanched and drained herbs, blend with 200 ml of boiling water, 100 g of butter, and 100 ml of olive oil, and set aside.
3
Sauté the dumplings with butter until lightly colored, season with salt and pepper. Quickly grill the octopus (1 to 2 minutes) with a drizzle of olive oil in a hot pan with a crushed clove of garlic and fresh thyme. Season with salt and pepper. Set aside.
4
Finally, cut the green onions in half or in quarters depending on their size, and sauté them in a pan with a splash of olive oil for 3 minutes until they are lightly colored.
Notes
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