Insalata di polpo con vegetali in agrodolce/Octopus Salad With Potatoes and Vegetables
Prep. time: 30
Cook Time: 60
Difficulty: 2 out of 5 Serve:4/6
Ingredients:
2lt water
2 tablespoons salt
1 pound waxy potatoes
1/4 cup extra-virgin olive oil
1 kg octopus tentacles Pinch red pepper flakes
4 cloves garlic, sliced Salt and pepper
3 scallions,sliced on the bias
1/2 bunch Italian parsley, finely chopped.
1/2 cup extra-virgin olive oil freshly squeezed lemon juice
3 cloves garlic, crushed
1/2 red onion, finely chopped
Recipe:
Bring the water to a boil and add 2 tablespoons salt. Add the potatoes and cook until tender but not falling apart. Drain and allow to cool for 10 minutes, then peel and slice potatoes into 1/2-inch thick slices. In a hot casserole add a cup of olive oil, add octopus, red chilly flakes, and garlic. Cook over high heat for about 40 minutes or until octopus is tender and has released its juices. Season octopus with salt and pepper. Allow to cool and then slice into 1/2-inch pieces. Sprinkle with the scallions and parsley. Mix together the olive oil, lemon juice, garlic, red onion, salt, and pepper. Taste and adjust the seasoning, then pour the dressing over the octopus and still warm potatoes. Cover with a piece of foil and leave aside in a cool place to marinate for several hours before serving.
Wine pairing:
California Chardonnay
Vermentino di Gallura
Savignon Blanc
Check more recipes from Chef Marco Steri
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