Grilled octopus with lemon thyme

INGREDIENTS

1,5 kg cleaned and boiled octopus
1 jar Peperlizia Sweet & Sour Raw Artichokes
1 jar Zero Olio® Garden Scent Sundried Tomatoes
1 tablespoon Ponti Balsamic Vinegar of Modena Rich and Creamy
4 tablespoons mayonnaise
4 sprigs of fresh lemon thyme
2 tablespoons extra virgin olive oil
salt and black pepper, to taste

RECOMMENDED
PRODUCT

Grilled octopus with lemon thyme - Ponti

PREPARATION

Preheat the oven to 160° C.
Lay the boiled octopus on a cutting board and cut the tentacles from the body.
In a non-stick pan, heat oil and briefly sauté thyme over a medium heat.
Add the tentacles and brown, add artichokes cut in quarters, the chopped sundried tomatoes, salt and pepper to taste, and cook for a few minutes.
Transfer mixture into a casserole and bake for about 4 minutes.
In the meantime, in a bowl whisk the mayonnaise with the Ponti Balsamic Vinegar of Modena Rich and Creamy.
Serve the octopus hot, garnished with sprigs of lemon thyme, the mayonnaise and some drops of Ponti Balsamic Vinegar of Modena Rich and Creamy.

Rich in history too

The Balsamic Vinegar of Modena have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.