Photography recipe
Fotografía Chef Signature Chef

 

PROCEDURE

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

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PROCEDURE

Heat a frying pan and sauté the octopus, Colombian fried potatoes and artichokes. 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