OCTOPUS AND CUTTLEFISH SALAD WITH DORATI CHERRY TOMATOES AND LECCINO OLIVES
Monica Copetti
Menù Ingredients
1.5 kg octopus
1.5 kg cuttlefish
to taste parsley
to taste salt
Serves 12
Slice the octopus and cuttlefish and add the Dorati tomatoes and Leccino olives.
LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 65°C
Time: 7.5 hours
Remove from the vacuum packaging, then dice and add the potatoes. Season with extra virgin olive oil, salt and fresh parsley.
