octopus salad and potatoes

The octopus salad and potatoes

I called it an antipasto salad, but if you are only in a couple of people, this quantity is also ideal for a second cold.
It is a very tasty dish and at the same time very easy to prepare: the ingredients are few and easy to find. (See note)

But it is also ideal, if kept in fresh, for a picnic with lunch in tow (I dare not say the bag ...).
I put it on the table several times during the parties with lunch standing up: it went snapped up.

ingredients:

octopus

gr

500

potatoes

gr

250

sale

peppercorns

pz

3

juniper grains

pz

3

bay leaves

pz

3

parsley

CT

2

garlic

clove

1

extra virgin olive oil

QB

lemon juice

Preparation:

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Dip the octopus in boiling salted water and seasoned with juniper berries, peppercorns and bay leaves. Cook for about twenty minutes (the tip of the knife will penetrate easily even in the thickest part of the tentacles).
Let it cool completely in its cooking water and only then deprive it of eyes and beak: it will be easier.

Season with olive oil and parsley and, wanting to serve with pure cold potatoes, even with these.

Add the finely chopped or pressed garlic, stir and leave to stand for about thirty minutes.

Bring to the table in the tureen and let everyone take it to their liking.

ADVICE:

Excellent also the version with the potatoes still warm: the heat will exalt the aromas of parsley, garlic, oil and octopus. In this case the potatoes will be added just a moment before proposing it on the table.

Polipo: unfortunately here the fresh octopus is not found often and almost always only at the fishmongers of the shopping center in the suburbs (almost ten minutes by bike!). If I really feel I can not do without it, I have to settle for the frozen one: it's good but it's not the same thing ...

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