Octopus with red and yellow peppers (polipo con peperoni)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | kilograms | Octopus |
| 150 | millilitres | Olive oil |
| 50 | millilitres | Vinegar |
| 75 | millilitres | Lemon juice |
| 50 | grams | Parsley |
| 1½ | kilograms | Red and yellow peppers |
| Salt and pepper | ||
Directions
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Boil in the court bouillon the octopus for 45 mins. Slice the octopus.
Dress with vinegar, olive oil, lemon juice, salt and pepper and parsley.
Source: Given to share with the express permission of Chef de Cuisine
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