Octopus, chickpeas, fennel and orange salad recipe – Italian Cuisine

Octopus, chickpeas, fennel and orange salad recipe

  • 1 kg octopus
  • 200 g fennel
  • 150 g boiled chickpeas
  • 2 untreated oranges
  • 1 carrot
  • 1 celery stalk
  • parsley
  • laurel
  • untreated lemon
  • pepper
  • extra virgin olive oil
  • salt

Boil the octopus for 35 'with a bay leaf, carrot, celery and a stalk of parsley. Let it cool in its water. Clean the fennel while keeping some of its barbine; cut it into thin slices. Prepare a mince with 2 orange peel, 2 lemon peel and fennel barbine.

Drain the octopus and clean it from excess skin; cut it into small pieces and put it in a salad bowl with sliced ​​fennel, chickpeas and peeled raw orange slices. Season with the aromatic mince, salt, pepper, the juice of an orange and four tablespoons of oil.

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