Octopus salad with Taggiasca olives
The Recipe
• Media
• 4 servings
• Preparation time 30 minutes
• Cooking time 100 minutes
Ingredients
- 1 octopus (about 1.3 kg)
- 3 yellow-fleshed potatoes
- 2 carrots
- 1 golden onion
- 1/2 stalk of celery
- laurel
- parsley
- 1 lemon
- Taggiasca olives
- extra virgin olive oil
- salt
- black pepper
Preparation
A quintessential summer recipe is octopus with potatoes. This warm octopus salad with Taggiasca olives is excellent for those on a controlled diet, but also for anyone who enjoys healthy eating.
1
Wash and clean the carrots, onion, 1/2 celery stalk, a little parsley, and the bay leaf, and place the vegetables in a pan of cold water. Season the vegetables with salt and pepper, then add the cleaned octopus; cook over low heat for about 1 hour and 30 minutes (an average of 40 minutes cooking time per kilogram of octopus).
2
Meanwhile, peel the potatoes and cut them into cubes: then boil them for 8-10 minutes in salted water, finally drain them and set aside.
Prepare the dressing by emulsifying 4 tablespoons of extra virgin olive oil, the lemon juice, salt, and pepper. Once the octopus is ready, drain it and let it cool.
3
Cut the octopus into pieces and marinate it in the freshly prepared emulsion in the refrigerator for at least 3 hours. In a bowl, combine the potatoes, olives, and octopus with its marinade.
Season with raw oil and salt and serve the warm octopus salad with Taggiasca olives, garnished with a few fresh parsley leaves.
Comment
The best recipe I've ever made in my life! My friends were speechless. Thank you so much.
