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Octopus with pesto and lamb’s lettuce - Silent Cooking with Patrick Müller (with recipe)

1,389 views · Published 3 February 2015 · 8:25 · Indexed 4 November 2026

Channel: wocomoCOOK · 2015 · Howto & Style

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Ingredients:

1 Octopus (1½ kg piece)
1 Lime
10 juniper berries
2 laurel leaves 
4 garlic cloves 
1 bunch of parsley
50g dried tomato
1 lemon 
Pesto 
200g lamb’s lettuce 
Olive oil
Balsamic vinegar

00:00 Place the octopus in boiling water. Add the lime cut in halves, the juniper berries and the laurel leaves. Cook for three hours.
00:55 Peel the garlic, cut it into slices and place it into a bowl. Chop the parsley and the dried tomatoes, and add the whole to the garlic. Season with salt, pepper and olive oil.  Add the juice of half a lemon and mix. If needed, season pesto again.
04:07 After three hours of cooking remove the octopus from the water, cut it roughly, remove the beak and the skin and place the pieces into a bowl. Add the juice of half of a lemon, olive oil and the pesto. Mix well.
06:52 Season the lamb’s lettuce with salt, pepper, balsamic vinegar and olive oil. Serve.

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