Octopus alla veneziana
Octopus alla veneziana
Octopus alla veneziana
5
1
Stefano Moraschini
Beating the Octopus to soften them, peel them and remove the ink bleb and eyes and wash them well.
Put them in cold water and salt and let them boil for 2 hours, covered, with 1 clove of garlic and 1 bay leaf.
When cooked, drain, cut into pieces and put them in 1 deep dish with oil, salt, pepper, lemon juice, oregano, parsley and chopped garlic.
Let them marinate for a few hours and serve them.
Calories calculation
Calories amount per person:
287
Ingredients and dosing for 4 persons
License
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