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Chef Gianluca Deiana Abis: Polpo con Patate e Cipolla

Prep. time: 15

Cook Time: 1 hour

Difficulty: 3 out of 5 People:4


Spanish or Mediterranean octopus 1 Kg

potatoes 4

tomatoes 4

red onion 1

pitted black olives

salted Sicilian capers

basil 1

balsamic vinegar

extra virgin olive oil (cold Press)

sea salt to taste


For the recipe of Potatoes octopus salad , put the octopus in a saucepan , with a sprig of mixed herbs tied with kitchen string (Mazzolino Aromatico) and cook without water , tightly covered , for about 1 hour . To prevent it from dispersing the moisture in the cooking , sealed the pot with an aluminum foil , before putting the cover this way the water released from the octopus will keep it soft . Meanwhile prepare the other salad ingredients . Boil the potatoes for 40 minutes in boiling water , with the peel . Cut the tomatoes and chopped onion and put everything in a large salad bowl . Rinse the capers in salt and coarsely chopped olives then add everything in the salad . Peel the potatoes, cut into chunks and add to the salad also . Clean the octopus , cut it into small pieces and add it to complete the mix . All scented with chopped basil leaves coarsely and season with oil, salt and balsamic vinegar .

Chef Tips:

A very common variation is to add chopped raw garlic to season preparation.

Chef Corner:

The octopus (Octopus vulgaris), considered one of the most intelligent molluscs, stands out from its peers, squid and cuttlefish, because it has eight tentacles instead of ten. Present throughout the Mediterranean in two different species: the common octopus and the sand: the first has the most delicious and tasty flesh and is distinguished from the second by a double row of suckers on the tentacles. Since ancient times to the octopus were attributed extraordinary aphrodisiac.

Wine pairing: Chardonnay Vermentino di Gallura

Torbato di Alghero

Check more recipes from Chef Gianluca Deiana Abis

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