Ingredients:
800 g of cooked octopus, cut into slices
¾ t olive oil
1 small can boneless olives
1 egg
1 tsp ketchup
Juice of 1 lemon
Salt and pepper
Preparing:
Blend the egg into the blender.
Pour the olive oil and blend.
Add lemon juice, salt and pepper to form a mayonnaise.
Add the ketchup and olives and blend until form a homogeneous mixture.
Bathe cooked octopus with mayonnaise and serve.
Ingredients:
125 g grated carrot
50 g tomato in pieces
1 chayote in gores
Dressing:
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp sesame seeds
2 tbsp chopped parsley
Salt and pepper
Preparing:
Mix the oil with the seeds, the parsley and the vinegar well.
Cook chayote to the steam.
Place them on the grated carrot.
Bathe with the dressing.
Scatter the tomato.
Ingredients:
5 Jumbo shrimps
4 mozzarella cheese laminae
1/4 cup white wine
4 tbsp olive oil
1/2 tbsp garlic finely chopped
Salt and pepper
Preparing:
Cut the shrimps along.
Seal them in hot oil.
Add the wine, garlic, salt and pepper.
Place them in shells with the cheese.
Bake for 5 minutes.
