Photography recipe
Fotografía Chef Signature Chef

 METHOD 

  1. Heat a frying pan and sauté the octopus, Colombian fried potatoes and artichokes.
  2. After 2 minutes add the asparagus, tomatoes and finish with freshly cut fennel. Add salt to taste and serve.

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 METHOD 

  1. Heat a frying pan and sauté the octopus, Colombian fried potatoes and artichokes.
  2. After 2 minutes add the asparagus, tomatoes and finish with freshly cut fennel. Add salt to taste and serve.

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Ingredients 4 persons
  • Boiled octopus
  • Confit artichokes
  • Soybean oil
  • Olive oil
  • Thyme
  • Laurel
  • 4 cloves of garlic
  • Pearl tomatoes
  • Fresh fennel
  • Blanched asparagus
  • Sea salt.
Recipes. The Cook & Chef Institute