Hello everyone! Let's get started with an easy and delicious summer recipe! One of those we all love! Today we're cooking an appetizer of octopus with hazelnuts and raspberries, which add a unique but very tasty touch. And if you don't like raspberries, you can substitute them with mango, papaya, or other fruits. Enjoy!
20 min
4 pax
Easy
We peel the cloves of white garlic and slice them thinly.
We cut the octopus leg into slices of the same thickness, about a finger thick.
In the pan over medium heat, add a drizzle of oil and add the sliced garlic.
When it starts to turn golden brown, add the hazelnuts, whole or broken depending on how you like them, sauté and remove from the heat.
FINISHED DISH:
On a flat plate, we placed the octopus slices scattered about, without following any particular order.
We season with the oil we used to brown the garlic and hazelnuts, dropping these elements onto the plate.
We season with the Fleur de Sel on top and add the Sesame Seeds.
Finally, we add the raspberries and that's it!
To enhance the flavor of the raspberries, we can lightly crush them with a drizzle of olive oil. Then we'll dress the octopus with this oil.
– When plating, we can use chopped chives and sprinkle them on top; this will give the dish freshness and color.
– Instead of using raspberries, we can substitute diced mango, as the flavor of this type of fruit goes very well with octopus.
