Pan-fried fillet of turbot with porcini mushrooms from the Alto Savio valley flavoured with Olitalia - Terra di Bari P.D.O. extra virgin olive oil and Roasted octopus kebabs in rosemary and coarse sea-salt from Cervia

Recipe for: 4 people

Ingredients:

240 g skinned fillet of turbot
160 g porcini mushrooms stuffed with shallots
100 g fish broth
100 g OLITALIA - Terra Di Bari P.D.O. extra virgin olive oil
Salt, to taste
Pepper, to taste
1.2 kg octopus
4 wooden or steel skewers
OLITALIA - Riviera Ligure P.D.O. extra virgin olive oil, to taste
Chopped rosemary, to taste
Coarse salt, to taste
Pepper, to taste
Mixed-leaf salad


Method:

Pan-fried fillet of turbot with porcini mushrooms:

  1. Brown the turbot fillet on both sides in a pan with the OLITALIA - Terra Di Bari P.D.O. extra virgin olive oil.
  2. Pour the fish broth over the turbot fillet.

Assembling the dish:
Lay the fillet of turbot on the plate and place the stuffed porcini mushrooms on top. Before serving, garnish with the cooked stock and a drizzle of OLITALIA - Terra Di Bari P.D.O. extra virgin olive oil.
 
Roasted octopus kebabs:

  1. Boil the octopus in water for 50 minutes, then leave to cool in the water. Gently clean the octopus and separate the tentacles from the body and cut into 4cm chunks.
  2. Place the tentacle chunks on the skewers and roast on both sides in a pan that is slightly oiled with OLITALIA - Riviera Ligure P.D.O. extra virgin olive oil.

Assembling the dish:
Lay the octopus kebabs on the plate and dress with OLITALIA - Riviera Ligure P.D.O. extra virgin olive oil, coarse salt, a sprinkling of chopped rosemary and freshly ground pepper and garnish with the mixed-leaf salad.
 

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