Octopus snack



  • thin lavash bread
  • 60g octopus
  • 100g tomatoes
  • celery stalk
  • 100g iceberg salad
  • olive oil
  • garlic
  • chili
  • cilantro
  • pepper
  • salt

Cooking the sauce:
Boil an octopus and take it off the stock. Whip 100ml of the cooled stock with 200ml of cold oil using a blender.
Cooking the snack:
Divide the lavash into 4 pieces and heat them in the oven for 30 seconds. Put on each piece of lavash a quarter of chopped octopus, a quarter of the celery stalk, a quarter of the iceberg salad. Grate the tomatoes and also put on the lavash. Add some garlic, chili, cilantro, salt, spray with olive oil and pour with the sauce. Wrap it and serve.

The dish is ready. Bon appétit!

Recipe: Uilliam Lamberti.


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