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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, basil-scented aglio e olio with octopus and olives. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Basil-Scented Aglio e Olio with Octopus and Olives is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Basil-Scented Aglio e Olio with Octopus and Olives is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have basil-scented aglio e olio with octopus and olives using 8 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Basil-Scented Aglio e Olio with Octopus and Olives:
  1. Make ready 2 tbsp (A) Extra virgin olive oil
  2. Prepare 1 knob (A) Garlic (thinly sliced)
  3. Take 1 Red chili peppers (sliced into rounds)
  4. Take 80 grams (B) Boiled octopus (rough chopped into twice the size of the olives)
  5. Take 1/2 amount of octopus (B) Black olives
  6. Prepare 1 Brown mushrooms (or your choice of mushrooms, or boiled potatoes)
  7. Make ready 10 ml White wine
  8. Take 1 1/4 ml Pesto sauce (or minced fresh or dry basil) (optional, see Step 11)
Steps to make Basil-Scented Aglio e Olio with Octopus and Olives:
  1. Combine the ingredients marked 'A' in an unheated frying pan. Sauté on low heat until the garlic becomes fragrant.
  2. Add the sliced dried red pepper. Do this before the garlic starts to brown.
  3. When the garlic is light brown add the 'B' ingredients and coat with oil. Sauté for 10 seconds.
  4. Increase to medium heat and add the white wine. Cook until the alcohol evaporates.
  5. Just before the alcohol evaporatescompletely, add the mushrooms and lightly sauté.
  6. Drizzle on the pesto and toss, then it's done. Serve with all the liquid from the pan.
  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.
  8. Arranged on fancy platter, it's perfect for welcoming dinner guests to your home. It's also tasty served chilled.
  9. Note: Both the boiled octopus and olives contain salt, so I don't season with any salt and pepper.
  10. The photo shows the genovese sauce that I love to use. Adjust the seasoning with rock salt to taste.
  11. If you're using fresh or dried basil, use rock salt to adjust the favor.
  12. I recommend a related dish, for Octopus and Olive Arrabiata - - https://cookpad.com/us/recipes/155718-authentic-arrabbiata-with-octopus-and-olives

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