Ingredients:
Octopus 1kg potatoes 300g branches
scallops au gratin with salad of octopus to octopus
:
Celery ½ g
Pachino 100g
oil, garlic, prez. Qb
Onion Lemon n.1 n.1 n.1
Carrot
Method Boil the octopus with celery, carrot, onion and celery limone.Il be cut into julienne strips and put on ice. The potatoes are made into cubes and lessate.fare the diced tomatoes, season with chopped parsley and citrus dressing.
for scallops au gratin Scallops
n.20
oil, parsley
breadcrumbs to taste Method
Make a mixture with garlic, olive oil, parsley and fill the shells with the mixture and the scallops.
Di Luca Tribbioli
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