ROASTED OCTOPUS TENTACLES AND FRIARIELLI
Leonardo Pellacani
Gluten-free
Menù Ingredients
to taste Chili pepper
to taste Garlic
For 6 serves
In a pan, sauté the chopped garlic and the sliced chili pepper. Add Èfriarielli and cook them for a few minutes. In another pan, brown the Cooked octopus tentacles with a drizzle of Extra virgin olive oil. Arrange the Grancrema cheese spread with Ragusano PDO, Èfriarielli and the Octopus tentacles at the center of the plate. Finish with a drizzle of Extra virgin olive oil and serve.
