Frijobel, produits alimentaires surgelés.
DE NOËL
1 large Frijobel octopus (3,200 kg)
1 onion
1 a drizzle of extra virgin olive oil
2 cloves of garlic
2 bay leaves
1 pinch of white pepper
Fleur de sel
700 g sweet potatoes
2 pointed cabbages
1 bunch of chard
4 carrots
8 Dovo boiled eggs
7 cloves of garlic
250 ml olive oil
40 g butter
1 pinch of baking soda
1 pinch of white pepper
White vinegar
Salt
STEP BY STEP
Start by boiling the octopus in a pan with boiling water seasoned with 1 onion, 2 cloves of garlic, 2 bay leaves, salt, pepper and a drizzle of olive oil.
After 45-60 minutes of cooking, the octopus should be tender. Remove it, drain it and cut it into pieces.
In the meantime, cook the sweet potatoes together with the carrots seasoned with salt and pepper. When tender, drain, cut into pieces and set aside.
Heat some water and season it with salt and baking soda, add the pointed cabbages cut in half, and the chard. Boil and drain them, taking care to keep the chards firm.
Heat the butter, add a drizzle of olive oil and a chopped garlic clove. Add the chard and sauté them.
On a serving platter, place the octopus, the thickly sliced sweet potatoes, the eggs cut into halves, the pointed cabbages and the chard. Sprinkle with chopped garlic cloves and season with salt, vinegar and plenty of olive oil.
