Seared octopus, eggplant caponata, vegan pine nut mayo.
Description: Lightness and flavor in this proposal that revisits the caponata and accompanies the octopus with a fake pine nut mayonnaise. Gluten-free dish, suitable for coeliacs.
Preparation: Keep in the fridge for max 2 days. The octopus tentacles are already cooked, just color them a few minutes in a hot pan with a drizzle of oil. Serve with caponata and mayonnaise drops.
Allergens: molluscs, sulphites, celery, nuts, mustard.
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