Octopus salad with crispy potatoes
Tempo totale
Octopus salad with crispy potatoes, an alternative to the classic recipe
Ricetta: Second Course
Cucina: Italian
Serves: 4
  • 1 medium-size octopus
  • 1 carrot
  • 2 potatoes
  • 1 stalk of celery
  • a glass of white wine
  • extra virgin olive oil
  • olives
  • some cherry tomatoes
  1. Take the octopus, rinse under cold water, clean it (in the head, on the back where the little hole and the two eyes)
  2. Take a large pot, fill it with cold water, add the carrot celery potato, a drop of wine and a drizzle of extra virgin olive oil.
  3. Bring to a boil and cook for an hour and a half.
  4. Allow to cool octopus in its cooking water. Drain, peel it and make it into cubes.
  5. Put it in a bowl along with the tomatoes and olives. Drizzle with olive oil, season with salt and sprinkle with parsley.
  6. Meanwhile, cut a potato into small cubes and roast it with a little 'oil.
  7. Serve the octopus salad with small dice of potato crisp
Recipe by donna e casa ricette at http://ricette.donnaecasa.it/octopus-salad-crispy-potatoes/