Warm Salad Of Shrimps And Moscardini

Preparation:

Preparation: For the salad: boil the baby octopus in a saucepan for 20 minutes. Drain them and set them aside. Take the leek, cut it into slices and fry it in a pan with 2 tablespoons of olive oil. Add the pine nuts and brown them for 5 minutes, then add the baby octopus and peeled prawns. Stir-fry for a few minutes, pour over the white wine, add salt, put the chilli pepper into small pieces and leave to cook for 10 minutes. Meanwhile, chop some parsley and basil leaves, mix them in a cup with the remaining oil and the juice of 1/2 lemon. Beat the emulsion well with a fork and let it rest. To serve: once it has cooled, arrange the sautéed fish on a plate and dress it with the mixture of oil, lemon, parsley and basil.