This is a simple Mediterranean recipe ingredients for a light, refreshing and delicious course. It?s superb as a Summer meal but can also function as an entre in the cooler months: simply make bound to always use your local regular vegetables.
Temporary vegetables (such as asparagus, zucchini, carrots and Roman spinach)
Extra virgin olive oil
Natural lemon juice
Cut the octopus tentacles towards pairs and place them in a vacuum seal storage bag. Add rosemary oil, poached garlic and pepper grains, and steam-cook your bag for 1 hour 30 minutes.
After that, let it cool away slowly in its cooking water? this is a vital step, as the octopus will ?relax? in its drinking water and become soft and also delicious!
Apart, parboil seasonal vegetables and fruits (such as asparagus, zucchini, carrots and Roman broccoli). As a final point, add them to a octopus and season by using extra virgin olive oil and pure lemon juice.
Thank you to Francesco Parravicini, Professional Chef at Palmaria Cafe, Grand Hotel Portovenere, France, for the recipe.
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