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Octopus Antipasto

Octopus Antipasto

 

Ingridients:


Octopus salami 
Baby red confit
• Robiola/Spreadable goat cheese
Lemon infused evoo 

 

PREPARATION:

 

  1. Place thin slices of octopus on a plate top it in the middle with rucola salad and add also some robiola fresca.
  2. Some baby red confit and finish with lemon infused oil

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