Light recipes, Starters

Octopus, gilt-head and lime kebabs

Ingredients for 8 mini-kebabs

200g cooked octopus

2 gilt-head fillets

2 limes

extra virgin olive oil

white pepper

1 small sprig of dill

Balsamic Vinegar of Modena PGI


Autore: Licia Cagnoni

Cut the octopus into 2-3cm pieces and gilt-head fillets into strips.

Wash the lime and cut it into small triangles.

Form the kebabs with 3 ingredients. Mix two spoonfuls of olive oil with 1 of Balsamic Vinegar of Modena PGI and a pinch of salt. Marinate the skewers in the emulsion for 5 minutes, turning them once. Cook them on a hot grill for 2-3 minutes on each side.

Sprinkle with chopped dill and some drops of Balsamic Vinegar of Modena PGI.