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Octopus, gilt-head and lime kebabs

Name: Octopus, gilt-head and lime kebabs
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 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

Author

Licia Cagnoni

Prep time

30 minutes

Difficulty

Easy

Servings

4 servings

Consortium Profile

INGREDIENTS

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

METHOD

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.