The octopus salad with potatoes and olives is an easy recipe to prepare. You can make a dish that will make it even fresher and happier your summer.
The lightness of the octopus, combined with the soft texture of potatoes, with the addition of strong and original taste of black olives, makes this dish impassable for its simplicity. Match it with a glass of fresh Garganega Brut.
– 1 kg of octopus
– 2 medium potatoes
– 1 garlic clove
– 2 tablespoons olives
– olive oil
– cherry tomatoes
– 1 lemon
Wash carefully the octopus. Boil water without salt: octopus contains a lot of salt, you risk to overdoing the flavors. When the water boils, immerse the octopus and let it cook for about an hour and a half, until it becomes tender. Be careful not to overcook it.
After cooking, let it cool in its water and then start to clean it. With a knife, remove the suction cups and the skin until it becomes completely white. Now cut it into small pieces and place it in a bowl. Mix aside extra virgin olive oil with lemon juice, sprinkle with pepper and season the octopus with this mixture.
Peel the potatoes and cut into cubes, boil them in the same water the octopus, this time adding a teaspoon of salt. When they are ready, drain and pour them with the octopus. Add chopped parsley, olive oil, lemon juice and a clove of garlic. Only at the end, add black olives and cherry tomatoes.
Put everything in the fridge for 2-3 hours before serving. When brought to the table and serve with toasted bread and a glass of Garganega Brut.
From the menu of Sestante
Castello, 4687 – Venice