Octopus and potato salad

Octopus and potato salad
Octopus and potato salad 5 1 Stefano Moraschini


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.


Accompanying wines: Friuli Grave DOC Riesling, Marino "superior" DOC, Castel Del Monte Bianco DOC.

Octopus and potato salad

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)