In 12-inch skillet, heat oil with garlic over medium heat. Add turkey in single layer; sprinkle with pepper flakes.
Cook 4 minutes and turn.
Spoon pizza sauce evenly over turkey.
Top with 6 Cheese Italian Recipe Blend.
Cook over low heat about 3 minutes more or until turkey is cooked through and cheese is melted. Makes 4 servings.
Step1: saute finely diced onions and garlic paste in olive oil.
Step2: when onions are translucent add tomato paste, saute another minute.
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.
The meat of the fresh octopus is especially consistent, so if
lace roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns
boil and then simmer the octopus and the de-stemmed shitakes
Put 3 cans octopus with oil into bowl.
Squeeze 3 lemons into bowl.
Eliminate pits by squeezing through strainer.
Thinly slice onion and pepper.
Add onion, pepper and crushed garlic.
Add olive oil and 1/4 cup red wine vinegar.
Mix together.
Cover the bowl and refrigerate.
Serve with Italian bread or just by itself.
Boil
water; place octopus in salted water and cook for 5 minutes.
Cover
and let sit 30 minutes off of heat.
Drain and cool.
Cut into 1-inch pieces.
Place in shallow bowl and add
the rest of the ingredients.
Toss and allow to marinate at least 2 hours before serving.
This will stay in refrigerator
for several
months.
This is wonderful as an appetizer. Makes 4 to 6 servings.
e water.
Wash the octopus under running cold water.
a simmer.
Transfer octopus into braising liquid, turning to
ut the head off the octopus. Combine the tentacles, parsley, olive
he tentacles meet. Rinse the octopus under running water.
Wash
Rinse the octopus under cold, running water and
eat it. Blanch the thawed octopus in boiling water for one
Remove and discard heads and beaks from the octopus, cut each octopus in half.
In a large bowl combine octopus with sauce, ketjap manis, juice, garlic and coriander, cover and refrigerate for at least 20 minutes.
Drain octopus, discard marinade. Cook octopus and lime slices on a heated oiled BBQ, uncovered, until octopus is browned and tender and lime slices are browned on both sides.
side.
For the squid/octopus cut the body and legs
o a boil. Add the octopus, bay leaf, the quartered yellow
Remove and discard heads and beaks from octopus, cut octopus in half.
Combine octopus, rind, juice, oil, sauce and garlic in large bowl, cover, refrigerate 3 hours or overnight.
Drain octopus from marinade and discard marinade.
Add octopus to heated skillet or barbecue, cook over high heat until just tender.
To clean each octopus, use a small sharp knife
0 minutes more.
Rinse octopus. Place on a flat work
If you can buy cleaned octopus you can skip the next