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6 potatoes
200 gr/ 7 oz of Genoese Pesto
400 gr/ 14 oz of steamed octopus
Water, salt, pepper and extra virgin olive oil
Place water and potatoes in a casserole and add a half glass of oil, salt and a pinch of pepper. When the potatoes are cooked, sift them and then blend with pesto.
Place mashed potato and pesto on a dinner plate and lay the slightly roasted octopus on top with some extra virgin olive oil and decorate with a basil leaf.
Chef Tina Cosenza del Ristorante Teresa.
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