I always order octopus (and foie gras) anytime i see them on a menu.
These are some baby octopus we got into the restaurant today. I cleaned them and then marinated in olive oil, a light Burgandy (about 90 percent oil to 10 percent wine) bay leaves, peppercorns, thyme, parsley, and fleur de sel. Tomorrow we will make our dinner special with these. I want to do them with a salsa verde and fingerling potatoes.
No comments:
Post a Comment