Today, who cooks, is my wife Samanta who proposes a appetizer with a very special taste. I have to say that he had a really original idea, who would have thought of joining carrots and octopus? A colorful, cheerful and solar dish just like her! I know, it seems the spot of Desigual but that you want fare…ma back to the recipe, in a few minutes you can present this appetizer to your diners without, for this, having to toil, practical and quick we see how to proceed with the preparation.
4 octopuses from 200 grams each
1 small potato
2 Parmesan crusts
Fresh parsley to taste
Salt, pepper and E.V.O. oil Taste
Place a tablespoon of velvet in the center of the dish and with a firm movement of the same, stretch the velvet outward. Cut the tentacles of the octopus into pieces and place in the center of the Velvet. We complete the dish with a sprinkling of pepper and a handful of freshly chopped parsley at the moment.
Enjoy your meal!!!!!