Ingredients
- 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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