Friday, January 24, 2014


pulpo, makes such a great antipasta. image: michael marquand, recipe: leonoor ottink
cook the pulpo in boiling water until done. this can take 15-30 minutes, sometimes even longer,  check occasionally. cut the pulpo into slices. chop a few garlic cloves. heat some olive oil in a frying pan and add the pulpo slices, fry for a few minutes while stirring. crumble a few dried chilies above the pulpo, let it fry for 2-3 minutes, then stir in the chopped garlic and add a squeeze of lemon. taste for salt and stir in a handful of chopped flatleaf parsley. serve with bread

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