Octopus with Arizona potato quenelles | Romagnoli F.lli Spa
The creamy texture of our Arizona variety potatoes is served with sautéed soft octopus in this perfect summer recipe.
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Cooking tools:
- Nonstick skillet
- Pot
- Mixing bowl
- Potato masher
- Spoon
- Stove
- Plate
- Colander
Ingredients
- Octopus, 2 tentacles
- Arizona variety potatoes, 500g
- Cheese, 100g
- Spring onion, 1 sprig
- Extra virgin olive oil
- Salt, to taste
- Butter, to taste
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