: 456 Kcal Preparation
: 20 min Cooking
: 1 hour Difficulty
INGREDIENTS TO BE COOKED
Octopus: 2 ¼ lbs (1 kg)
Potatoes: 2 ¼ lbs (1 kg)
Bay leaves: 2 leaves
FOR THE CITRONETTE DRESSING
Parsley: 1 bunch
Black pepper: to taste
Extra virgin olive oil Il Cavallino Biologico: 0.3 cup (60 g)
Fine salt: to taste
Lemon juice: ¼ cup (60 g)
To prepare a warm octopus and potato salad, start with the potatoes: place a large saucepan filled with cold water on the heat and submerge the potatoes in their skins, after washing them thoroughly: leave them to cook for about 30-40 minutes from the moment they come to a boil (a fork test will tell you if they are cooked: if you can insert the fork without resistance, they are ready).
You can halve the cooking time by boiling the potatoes in a pressure cooker. Meanwhile, clean the octopus: Turn the head inside out and scoop out the contents, remove the beak in the middle of the tentacles using a small knife and then discard the eyes; then rinse thoroughly under running water.
Pour plenty of water into another pan, add the bay leaves and bring to a boil.
Once the water reaches boiling point, submerge only the octopus tentacles in the boiling water for a few moments and then lift the octopus out of the pan.
Repeat this process 2-3 times, or until the tentacles are very curly.
After that, submerge the whole octopus in the water, cover with the lid and cook for 50 minutes over moderate heat.
For optimum cooking, allow about 20-25 minutes per 1.1 lb (500 g) of octopus.
Meanwhile, when the potatoes are cooked, drain, and peel them, taking care not to burn your fingersand cut them into 1-inch (2-3 cm) chunks.
Set aside and keep warm. Prepare the citronette dressing: pour the squeezed lemon juice into a dressing shaker and add the olive oil Il Cavallino Biologico, season with salt and pepper, close the spout 14, then shake the bottle to mix.
Wash and finely chop the parsley.
As soon as the octopus is ready, drain it and leave to cool for 10 minutes. Place on a cutting board, separate into two halves, cut off the head.
and detach the tentacles from the central body, then cut everything into chunks measuring approximately 1 inch (2-3 cm).
Tip the octopus into a large bowl, add the warm potato cubes, and dress the salad with citronette flavored with the chopped parsley.
Mix everything gently to coat with the aromatic dressing.
Your warm octopus salad is ready to serve!