Octopus Salad

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Octopus salad

Ingredients: 1 cooked prawn, 1 clam, 100 g (3.5 oz) octopus, 1 cooked potato, lollo rosa, endive, lettuce bud, Maldon sea salt, Cayenne pepper, Olive oil, Modena vinegar.

Ingredients for the ratatouille: onion, green pepper, courgette, Canary tomato, crab.

Preparation
Ratatouille preparation: Stir-fry vegetables. Cook crab. Remove meat. Add some, together with tomato, to the vegetables.

Salad preparation: Cook the octopus and the potato cut into slices. Cook the prawn and peel it. Do not cut out head. In a round mold, place sliced potato at the bottom, then a layer of ratatouille with the drained crab. Place on top cut lettuce dressed with Modena vinegar, salt, and olive oil. Cover the mold with octopus slices.

Turn out the mold, adding on top of octopus a mixture of cayenne pepper and oil with a pinch of Maldon salt. Decorate with prawn, clam, and the mixture of pepper to taste.