Octopus and potato salad
Instructions
Clean the Octopus, remove the eyes, ' spout ' and the bleb.
Cook in lightly salted boiling water, covered container and at very low heat for half an hour or until it is tender.
Allow to cool in its water then spellatelo and cut it into small pieces.
Meanwhile, boil the potatoes, peel them, cut them into small cubes, raccoglietele in a bowl and sprinkle with a little white wine, because it does not absorb too much oil.
Add the Octopus, adjust salt and pepper, sprinkle with a little Rosemary, seasoned with oil.
Serve.
Accompanying wines: Friuli Grave DOC Riesling, Marino "superior" DOC, Castel Del Monte Bianco DOC.
