Octopus Carpaccio with Lentil Cream is a gluten-free and lactose-free unique dish ideal for any occasion and season. This dish, which combines sea and land in a symphony of flavors and textures, is an ideal option to surprise your guests or simply delight your palate.
Heat the tablespoon of extra virgin olive oil in a pan and add the sautéed onion, celery, and carrot.
Let it brown until the vegetables are tender.
Add the cooked lentils to the pan and mix well with the sautéed vegetables.
Let it cook for a few minutes to blend the flavors.
Transfer everything to a blender and reduce the mixture to a velvety cream.
Add salt and pepper to taste.
Pour the cream into a bowl or plate.
Arrange the octopus carpaccio on the lentil cream.
Serve immediately or keep refrigerated until ready to serve.
Keep refrigerated until ready to serve.
Ideal dish for elegant dinners or light lunches, accompanied by green salad and crispy bread.
Italia, Puglia
| 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 |
