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Octopus Carpaccio with Lentil Cream

Octopus Carpaccio with Lentil Cream

@economista-salutista-mariapia

The Octopus Carpaccio with Lentil Cream is a unique gluten-free and lactose-free dish ideal for any occasion and season. This dish, which combines the sea and the land in a symphony of flavors and textures, is an ideal option to surprise your guests or simply delight your palate.

Difficulty: Easy
Cooking: 10 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Octopus carpaccio150g
  • Cooked lentils in a can or jar200g
  • Extra virgin olive oil1unit
  • Onionto taste
  • Celeryto taste
  • Carrotto taste

Preparation

  1. STEP 1 OF 9

    Heat the tablespoon of extra virgin olive oil in a pan and add the sautéed onion, celery, and carrot.

  2. STEP 2 OF 9

    Let it brown until the vegetables are tender.

  3. STEP 3 OF 9

    Add the cooked lentils to the pan and mix well with the sautéed vegetables.

  4. STEP 4 OF 9

    Let it cook for a few minutes to blend the flavors.

  5. STEP 5 OF 9

    Transfer everything to a blender and blend into a smooth cream.

  6. STEP 6 OF 9

    Add salt and pepper to taste.

  7. STEP 7 OF 9

    Pour the cream into a bowl or plate.

  8. STEP 8 OF 9

    Arrange the octopus carpaccio on the lentil cream.

  9. STEP 9 OF 9

    Serve immediately or store in the refrigerator until ready to eat.

General Information

Storage notes

Store in the refrigerator until ready to eat.

More information

Ideal dish for elegant dinners or light lunches, accompanied by green salad and crispy bread.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)375.22
Carbohydrates (g)24.47
of which Sugars (g)1.54
Fat (g)23.64
of which Saturates (g)3.46
Protein (g)14.64
Fiber (g)6.09
Sale (g)0.08
  • Proteins
    14.64g·21%
  • Carbohydrates
    24.47g·36%
  • Fats
    23.64g·34%
  • Fibers
    6.09g·9%