Octopus, gilt-head and lime kebabs
Ingredients for 8 mini-kebabs
200g cooked octopus
2 gilt-head fillets
extra virgin olive oil
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.