Ingredients:
8 octopus tentacles, cooked (about 1 ½ pounds total)
½ cup extra virgin olive oil
¼ cup red wine vinegar
4 garlic cloves, minced
1 tablespoon fresh lemon juice, plus grilled lemons for serving
2 tablespoons fresh parsley, diced
2 teaspoons dried oregano
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon red chili flakes
Instructions:
Small crispy bites with au gratin mushrooms
I’ve made this so many times now, and it gets better each time
NO BAKE COOKIE CAKE
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Pesto Ravioli
