Sorghum and octopus salad
150 g of organic hulled sorghum Molino Filippini
Vegetablesto taste (carrots, peppers, radishes, red cabbage, tomatoes, salad ...)
200 g of octopus
300g of mayonnaise
1knob of butter
COOKING OF SORGHUM :
Wash the sorghum and boil in lightly salted water for about 25 minutes (cook until desired consistency).
Vegetables of your choice (carrots, peppers, radishes, red cabbage, tomatoes, salad ...). Wash and cut the vegetables.
200g of washed octopus, water. Cut the octopus into small pieces and boil in salted water until a soft consistency is obtained (about 1 or 2 minutes). If you want, mark the pieces of octopus in a pan with a knob of butter.
Blend the mayonnaise and beetroot together.
take the 4 pots, starting from the bottom:
- 100g of pink mayonnaise
- harder vegetables (eg carrots), continue with the sorghum, octopus, other vegetables, leaving the salad for last.
place the jar on a plate, when it is time to taste, turn the contents over with the help of a fork.