You are cooking: Red Hot Fremantle Octopus with Prosciutto
calculating... February 19, 2021

Red Hot Fremantle Octopus with Prosciutto

  • 2 people
  • 15mins
  1. Cut all the stone fruit in different sizes and forms.
  2. Drain the Red Hot Marinated Fremantle Octopus out of the tub
  3. Start assembling the platter on a large plate or charcuterie board with prosciutto. Twist and curl the cured meat while plating and avoid overlapping other slices
  4. Fill and decorate gaps with assorted stone fruit pieces. Top it with Red Hot Fremantle Octopus.
  5. Oregano leaves are excellent as garnish for this dish. Make sure to drizzle a generous amount of extra virgin olive oil, vincotto, and finish it with freshly cracked black pepper before serving. Enjoy.
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  • 250g Red Hot Marinated Fremantle Octopus, drained
  • 150g Prosciutto
  • 1 medium Peach
  • 1 Plum
  • 1 Nectarine
  • 3-4 Sprig Oregano
  • Extra Virgin Olive Oil
  • Vincotto Vinegar

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