Arbi gourmet Panettone

• 1 pack of Arbi Shrimp Tails
• iceberg lettuce
• 150g ketchup
• 200g mayonnaise
• 5-6 drops Tabasco sauce
• salt and extra virgin olive oil to taste

• 1 pack of Arbi Cleaned Octopus 500g
• 2 medium potatoes
• ½ hard-boiled egg
• 40g stale bread
• 75g extra virgin olive oil
• 1 spoonful pickled capers
• 2 anchovy fillets in oil
• 70g parsley
• 20g white vinegar
• pepper and salt to taste

• 1 pack Arbi Cleaned Squid 400 g
• round red chicory
• iceberg lettuce
• 1 large carrot
• 200g Greek yogurt
• 4 anchovy fillets in oil
• 4 spoons extra virgin olive oil
• 60g grated Parmesan
• salt to taste
• pepper to taste

Method

• Defrost the shrimp tails and remove their shells, blanching them in boiling water for 2 minutes. Wash the lettuce and cut into strips. Place in a bowl and add ketchup, mayonnaise, Tabasco and salt, mixing everything together. Cut the shrimp into small pieces and add them to other ingredients. When making up the layers, finish with a drizzle of extra virgin olive oil and a pinch of pepper.
• Defrost the octopus and cook in a saucepan for 50 minutes, turn off the heat and let it rest for 10 minutes in the cooking liquid. Meanwhile, peel and boil the potatoes for about 25 minutes. Cut the potatoes and octopus into irregular pieces.
• Now prepare the salsa verde: moisten the breadcrumbs with water and vinegar and let them rest for a few minutes. Meanwhile, in a blender combine parsley, anchovies, hard-boiled egg, extra virgin olive oil, capers, salt and pepper. Blend until smooth. Add the breadcrumbs and blend again to achieve a slightly rough sauce. Combine the sauce with the octopus and potatoes.
• Defrost the squid following the package instructions and blanch in boiling water for 5 minutes, then allow to cool. Wash the red chicory, carrot and iceberg lettuce and cut all into strips. Cut the squid into rings and combine all the ingredients in a bowl.
• Now for the Caesar sauce: in a blender, add the yogurt, Parmesan, salt, pepper, extra virgin olive oil and anchovies. Blend and let rest for a few minutes. When we fill the layer with the salad and squid, spread this sauce on the panettone slice.

Now let’s assemble our panettone

• First, cut into 6 horizontal layers, preferably of equal size, then alternate the 3 flavours, repeating each type twice. Cut the panettone into 6 vertical pieces to obtain handy little triangles containing each flavour.