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- Octopus and Potato Salad
- (Insalata di Polpi e Patate)
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Ingredients:
2 and 1/4 lbs (1 kg) octopus, cleaned
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4 potatoes, unpeeled
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Pinch of fresh rosemary needles
Extra virgin olive oil, for drizzling
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1 tablespoon dry white wine
Salt and pepper
Directions:
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- Place the octopus in a large pan.
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- Add water to cover and a pinch of salt.
Bring to a boil.
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- Lower the heat, cover and simmer for about 30-35 minutes or until tender.
Remove from the heat and leave to cool in the cooking liquid.
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- Drain, skin and cut into pieces.
Cook the potatoes in salted, boiling water for about 30 minutes until tender.
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- Drain, peel and dice the potatoes.
Place them in a salad bowl and sprinkle with the wine.
Add the octopus.
Season with salt and pepper to taste.-
- Sprinkle with the rosemary.
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- Drizzle with olive oil. Serves 4.
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