teglio cooking

Sorghum and octopus salad

Tempo di preparazione
Preparation time
20 mins
Dosi
Doses
4 People
Ingredients

INGREDIENTS: 

150 g of organic hulled sorghum Molino Filippini 
Vegetablesto taste (carrots, peppers, radishes, red cabbage, tomatoes, salad ...)
200 g of octopus
300g of mayonnaise
50g beetroot
1knob of butter
Water 
Saltto taste

Preparation

COOKING OF SORGHUM :

Wash the sorghum and boil in lightly salted water for about 25 minutes (cook until desired consistency).

VEGETABLES:

Vegetables of your choice (carrots, peppers, radishes, red cabbage, tomatoes, salad ...). Wash and cut the vegetables.

OCTOPUS:

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.

PINK MAYONNAISE:

Blend the mayonnaise and beetroot together. 

Dish refinement: 

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.

Dish Composition:

place the jar on a plate, when it is time to taste, turn the contents over with the help of a fork.

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