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Ingredients
- Fresh octopus: 800 g (approx. 28 oz or 1.75 lbs)
- Potatoes: 300 g (approx. 10.5 oz), peeled and cubed
- Water: 300 g (approx. 1 1/4 cups) or 250 g (1 cup) if using frozen octopus
- Dry white wine: 50 g (approx. 1/4 cup)
- Fresh parsley: 1 small bunch
- Salt: 1 pinch
- Garlic cloves: 2
- Onion: 1, peeled and quartered
- Extra virgin olive oil: 40 g (approx. 3 tbsp)
- Lemon juice: 50 g (approx. 3.5 tbsp)
Octopus and potato salad (Thermomix recipe)
Discover how to make a tender Mediterranean octopus and potato salad using your Thermomix. A refreshing, healthy, and easy recipe perfect…
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Ingredients
- Mortadella: 250 g (approx. 9 oz), chopped
- Ricotta cheese: 150 g (approx. 5.3 oz), drained
- Heavy cream: 50 g (approx. 1.7 fl oz or 3.5 tbsp)
- Parmigiano Reggiano: 1 tbsp, freshly grated
- Crushed pistachios: to taste (for garnish)
Creamy mortadella mousse with ricotta
This creamy mortadella mousse is a simple and elegant Italian appetizer. Silky, flavorful, and ready in minutes, it is perfect for…
