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Octopus salad

Second course

tempoready in: 25 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Clipsò + Precision

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INGREDIENTS FOR 4 PEOPLE

2 small clean octopus,

4 potatoes,

4 carrots,

8 cherry tomatoes,

16 black olives,

200gr canned cannellini beans,

1 Ecodose of water,

Juice of ½ lemon,

½ teaspoon chopped chilli pepper,

Salt,

50gr Parmigiano flakes,

Extra virgin olive oil,

1 tablespoon chopped parsley

 

PREPARATION

1 Clean the octopus well and quarter. Peel the potatoes and cut them into pieces, peel the carrots and cut them into half-centimetre rounds.

2 Put the vegetables and octopus in the cooker, add 1 Ecodose of water and close the lid, then cook on medium heat for 12 minutes after the hiss.

3 In the meantime cut the tomatoes into halves, mix them in a salad bowl with the olives and cannellini. Season with lemon juice, a little oil, salt and chilli pepper.

4 Let the steam vent gradually, open the cooker and drain the octopus and vegetables. Add them to the rest of the ingredients in the salad bowl, complete with the Parmigiano flakes and parsley and serve warm.

 

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