INGREDIENTS FOR 4 PEOPLE
400 g of octopus
1 tablespoon of chopped fresh parsley
8 LaSelva Artichokes in olive oil or
LaSelva artichokes paste
200ml LaSelva vegetable stock
LaSelva Dried chilies
Salt and pepper
12 green asparagus
Some basil leaves
Fresh herbs for garnish
4 slices of bread
PREPARATION TIME | approx. 35 minutes
1 | Boil the octopus for 30 minutes in a pressure cooker with carrot, celery and onion. Drain and slice.
2 | Brown the octopus in a pan with olive oil and chilli pepper for 3-4 minutes, then add the vegetable stock.
3 | Drain the artichokes and brown them briefly in a pan with bay leaf, thyme and marjoram. Blend half of the artichokes and cook the mixture again in the pan together with whole artichokes.
4 | Clean the asparagus and cut away the woody part. Blanch them in salted water and cut them into small pieces. Season with chopped basil, parsley and salt.
5 | Toast the slices of bread and cut them into quarters. On a plate, spread the pieces of bread, the octopus with the remaining artichokes into cloves, the artichokes purée and the asparagus on it and garnish with finely chopped herbs.
NUTRITIONAL INFORMATION | Per serving: 1245 kJ; 297 kcal; 21 g proteins; 14 g fat; 18 g carbohydrates