Red Hot Fremantle Octopus with Prosciutto
Red Hot Fremantle Octopus with Prosciutto and stone fruits on a charcuterie board, drizzled with extra virgin olive oil and vincotto. Perfect for any special occasion. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fremantleoctopus.com.au.
Ingredients
- 250g Red Hot Marinated Fremantle Octopus, drained
- 150g Prosciutto
- 1 medium Peach
- 1 Plum
- 1 Nectarine
- 3-4 Sprigs Oregano
- Extra Virgin Olive Oil
- Vincotto Vinegar
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