Warm octopus salad
Instructions
Check occasionally cooking Octopus tentacles go to attach with a skewer.
Clean the Octopus and wipe them long under running water, then let them drain.
In a large saucepan, boil 2 litres a day water with sliced onion, vinegar, bay leaf and a pinch of salt.
Add the Octopus, cover and let simmer about an hour or until tender.
Let them cool in the water, Peel and baking day, cut them into small pieces.
Meanwhile, boil the peas.
In another small saucepan Cook potatoes whole and unpeeled, spellatele, then let them cool and cut into small cubes.
Combined in a bowl Octopus, potatoes and peas, seasoned with oil emulsified with the filtered juice of lemon, a pinch of salt and a good grip dì pepper.
Add a few leaves of Basil and chopped mint leaves and stir carefully.
Serve the warm salad.
Ingredients and dosing for 4 persons
- 800 g of octopus
- 1 cipollina
- 1/2 cup of white wine vinegar
- 1 leaf of laurel
- 200 g of shelled peas
- 400 g of non-starchy potatoes
- Mint
- Basil
- 1 lemon (juice)
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper