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Octopus, gilt-head and lime kebabs
Licia Cagnoni
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    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

    Preparation

    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.