WINE SHOP MIONETTO

Octopus salad

Ideal for both lunch and dinner as long as it is paired with a glass of Prosecco DOC TV Brut - Prestige Collection!

INGREDIENTS (for 2 people)

500gr octopus

1 carrot

1 stick of celery

2 medium sized potatoes

Taggiasca olives to taste

Chives to taste

EVO oil to taste

Salt to taste

RECIPE

Put the washed and peeled carrot together with the celery stick previously cleaned in a pot of water and bring it to a boil. Season with salt and then immerse the octopus (which you have already rinsed under running water) holding it by the head 4 or 5 times so that the tentacles are curled. Drop it into the water, put the heat to low and cover with the lid leaving a vent.

After about 30-35 minutes, turn off the heat, remove the lid and let the octopus cool in the cooking water. This will keep the meats softer and tastier.

In the meantime, prepare the boiled potatoes: put peeled and washed in a pot full of cold water and count about 30-40 minutes from boiling.Once ready, drain and cut into cubes.

When the octopus has cooled, cut it and mix it in a serving dish with the diced potatoes, oil, Taggiasca olives, chives and a little salt. Enjoy your meal!