Octopus bolognese with taggiasche olives

The restaurant The Marcel, a historic Sétoise institution, starred by the Michelin guide since 2019 and its chef Denis Martin offer you a journey around the Mediterranean with a recipe for tender octopus with tomatoes and Italian olives. The plus of our Chef: slow cooking of fresh octopus caught locally in Sète enhanced by the nobility of Taggiasche olives.List of ingredients Crushed peeled tomato, precooked octopus 28.3%, onion, octopus cooking juice, sliced carrot, canned pitted Taggiasche olive 2.9% (pitted “Taggiasche” olive 61%, olive oil), virgin olive oil extra, sugar, garlic, double tomato paste, salt, thyme, Espelette pepper, gray pepper, marjoram. Possible traces of: gluten, nuts, sesame, eggs, fish, sulphites, milk. NUTRITIONAL VALUESEnergy: 548 KJ /130 Kcal - Fat: 5.6 g - (of which saturated fatty acids: 0.9 g) - Carbohydrates: 8.2 g - (of which sugars: 5.4 g - of which fiber: 0. 5 g) - Protein: 11.6 g - Salt: 1.5 g TO ENJOY WITH Serve with fresh pasta or rice.