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Preparation:

  1. Boil the potatoes without peeling. When they are cooked, peel them while they are still hot and mash.
  2. Add half of the red pepper and the diced butter. Mix thoroughly to give a finely blended sauce. Add salt to taste and place in a pastry bag.
  3. Cut the octopus legs and grill with a drop of oil.
  4. Serve. Make small mounds of mashed potato and place on top an octopus ring and season with a little warm olive oil and sprinkled red pepper.

Recipe by Pep Nogué

Ingredients

Ingredients serves 4 people

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