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Octopus with Potato and Guanciale

Important is the preparation of Octopus and Potatoes. I do it “semi sous vide”. 2 hrs at 80° in the ANOVA oven and both are perfect. Get the Guanciale crunchy in a pan and fry the potatoes and the Octopus in it. Broccoli fits well as a vegetable.

Leftovers can be easily transformed into a salad, adding walnuts and some parsley

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