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THE RECIPE
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EXECUTION
In a deep pot add Horio Koroneiki variety olive oil, onion, finocchio, carrot, bay leafs, TOP Balsamic Cream, pepper and thyme.
Next, add octopus, after separating tentacles fro the head.
Switch on fire on medium-low, cover and simmer for about 1 hour, until octopus softens.
Check if it’s ready with a knife and add tomato. Simmer until sauce thickens, spice with salt and remove from fire.
For the fava: In a deep pot saute onion and carrot over medium fire.
After 5 minutes, add fava and saute. Then, add 1,5 lt water and cook until soft.
Remove from fire, spice with salt and pepper and mash. Serve with octopus.
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAMRECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM