Buon appetito!
Octopus with roasted datterini
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 300 grams ELVEA Peeled Datterini Tomatoes (Maestro's Selection)
- 400 grams fresh octopus
- bottle of vinegar
- 4 cloves of garlic
- rosemary sprig
- pepper
- salt
- tablespoon of olive oil
- 2 limes
Preparation
-
1
Clean the octopus and cook it in salted water with a splash of vinegar.
-
2
Take the octopus out of the water when the meat is tender.
-
3
Rinse under cold water and cut into pieces.
-
4
Meanwhile, preheat the oven to 180 °C.
-
5
Halve the tomatoes.
-
6
Slice the garlic, place it along with the cherry tomatoes on a baking sheet, and sprinkle with the stripped rosemary leaves.
-
7
Season with salt and pepper and bake the tomatoes for 20 minutes.
-
8
Serve the octopus with the tomatoes.
-
9
Drizzle with olive oil and lime.
-
10
Finish with a little lime zest.
Buon appetito!
