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Basil-scented Aglio E Olio With Octopus And Olives Recipe

Basil-Scented Aglio e Olio with Octopus and Olives Recipe
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Prepare the ingredients before making Basil-Scented Aglio e Olio with Octopus and Olives in your home. Then, follow these steps below to serve Basil-Scented Aglio e Olio with Octopus and Olives for your family or friends.

Ingredients: Basil-Scented Aglio e Olio with Octopus and Olives

  • 2 tbsp (A) Extra virgin olive oil
  • 1 knob (A) Garlic (thinly sliced)
  • 1 Red chili peppers (sliced into rounds)
  • 80 grams (B) Boiled octopus (rough chopped into twice the size of the olives)
  • 1/2 amount of octopus (B) Black olives
  • 1 Brown mushrooms (or your choice of mushrooms, or boiled potatoes)
  • 10 ml White wine
  • 1 1/4 ml Pesto sauce (or minced fresh or dry basil) (optional, see Step 11)

How to Make Basil-Scented Aglio e Olio with Octopus and Olives

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Basil-Scented Aglio e Olio with Octopus and Olives in your home by yourself.

    Step 1
  • Combine the ingredients marked 'A' in an unheated frying pan. Sauté on low heat until the garlic becomes fragrant.
  • Step 2
  • Add the sliced dried red pepper. Do this before the garlic starts to brown.
  • Step 3
  • When the garlic is light brown add the 'B' ingredients and coat with oil. Sauté for 10 seconds.
  • Step 4
  • Increase to medium heat and add the white wine. Cook until the alcohol evaporates.
  • Step 5
  • Just before the alcohol evaporatescompletely, add the mushrooms and lightly sauté.
  • Step 6
  • Drizzle on the pesto and toss, then it's done. Serve with all the liquid from the pan.
  • Step 7
  • This is a very easy, quick dish using octopus and olives. It will whet your appetite and fill your taste buds with bouquet of flavors.
  • Step 8
  • Arranged on fancy platter, it's perfect for welcoming dinner guests to your home. It's also tasty served chilled.
  • Step 9
  • Note: Both the boiled octopus and olives contain salt, so I don't season with any salt and pepper.
  • Step 10
  • The photo shows the genovese sauce that I love to use. Adjust the seasoning with rock salt to taste.
  • Step 11
  • If you're using fresh or dried basil, use rock salt to adjust the favor.
  • Step 12
  • I recommend a related dish, for Octopus and Olive Arrabiata
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