A Mediterranean Delicacy
Prepare red wine court bouillion and cook octopus for 90-120 minutes. Rapidly chill octopus when finish cooking. in saute pan cook nduja sausage before adding shallots to caramelize. Deglaze with white wine, add marinara and lemon. Cook for 3 minutes before tossing with fresh mint. Plate with labney cheese, carved octopus, chick peas and carrot vinaigrette.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 66 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 18.3mg | 1 % | |
Potassium 143mg | 4 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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