Antipasti Italiano

Wash the mushrooms, remove the stalk and fry in plenty of olive oil until they are nice and brown. Add the finely chopped garlic and parsley and fry briefly, season with sea salt and pepper from the mill. Remove the pan from the hob and drizzle the mushrooms with a little balsamic vinegar. Place the lower side in a container so that the marinade can soak in. Let it steep for at least 2 hours and serve cold.

Cut the zucchini into slices. Fry brown in plenty of olive oil. Add the finely chopped garlic and finely chopped basil and fry briefly. Season to taste with sea salt and pepper from the mill. Let it steep for at least 2 hours and serve cold.

Peel the avocado, remove the stone and cut the pulp into small cubes. Also cut the cocktail tomatoes into small pieces. Finely chop a small bunch of flat-leaf parsley, peel and squeeze a small or large clove of garlic, depending on your taste, add enough olive oil to make it creamy but not too runny. Squeeze half a lime and season with fresh pepper from the mill and sea salt - mix everything well and let it steep.

Wash the pulpo and put it in a saucepan with cold water. The pulpo should be completely covered with water. Roughly chop the carrots and a stick of celery. Add the vegetables, a bay leaf, a handful of peppercorns and a little sea salt. Bring the stock to the boil and then simmer for about 45-60 minutes, until the meat is very tender. For the sauce, cut a carrot into small pieces and cook it in salted water until al dente. Finely dice a stick of celery. Finely chop some parsley and peel and squeeze a small clove of garlic - put everything in a bowl. Fill the whole thing up with plenty of olive oil, some liquid from the cooked carrot and the pulpo so that it is not too oily. Season to taste with fresh pepper and sea salt. Cut the warm, delicately cooked pulpo into small slices and mix with the sauce. Let it steep for at least 2 hours and serve cold.