Baby octopus with potatoes (2)
Instructions
Boil the potatoes in their skins.
Wash away the inner bone eliminating moscardini, the beak, eyes and bleb.
Wash them under running water.
Boil the baby octopus in salty water with 2 tablespoons of wine vinegar, lemon juice and bay leaf.
Cook for about 15 minutes and drain when tender.
Keep them warm.
Peel the potatoes, slice them and put them on the serving dish, top with baby squid and garnish with parsley.
Ingredients and dosing for 4 persons
- 800 g of moscardini
- 500 g of potatoes
- 2 tablespoons of white wine vinegar
- 1/2 lemon
- 2 leaves of laurel
- 1 clove of garlic
- Chopped parsley
- Olive oil
- Salt