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Charred Octopus with Peach, Arugula and Aged Balsamic


Charred Octopus with Peach, Arugula and Aged Balsamic Recipe

Ingredients:
  • 1/2 small onion, peeled and quartered
  • 1 small celery stalk, sliced on the bias
  • 1/2 small carrot, peeled and sliced on the bias
  • 1 3ounce piece prosciutto
  • 2 fresh Italian parsley sprigs
  • 3 garlic cloves, cut in half
  • 1/2 teaspoon cayenne pepper
  • 8 cups water, approx.
  • 2 pounds octopus, head removed and tentacles separated
  • 2 tablespoons olive oil
  • -fine sea salt and freshly ground black pepper
  • 1/2 cup baby arugula
  • 1 peach, halved, pitted, and thinly sliced
  • 4 tablespoons aged (at least 8 years) balsamic vinegar
  • 1 lemon, cut in half
Directions:
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Rank

40.5808154141


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