May 12, 2015
Octopus with potatoes is a typical Mediterranean dish. A simple and very tasty salad to prepare for your summer lunches! Now let's see the recipe from PentoleProfessionali!
INGREDIENTS (for two people):
- about 700 g of already cooked octopus cleaned
- 4 medium potatoes
- 1 bunch of parsley
- 1 clove of garlic
- 1 bay leaf
- peppercorns juice of 1 lemon
- 6-7 tablespoons of extra virgin olive oil
- salt and pepper to taste
PROCEDURE:
- First, place a saucepan full of water on the hob, adding the clove of garlic, the bay leaf and the pepper granules bring it to the boil.
- In the meantime, carefully wash the octopus under water, removing all sand residues.
- When the water boils, it's time to start. dip the tentacles of the octopus in water 3/4 times, holding it by the head so that it melts. curl and soften. Subsequently immerse the octopus in water and cook it for about 25-30 minutes on low heat, covering the pot with a lid. Before turning it off, check if it is cooked by inserting a fork into the tentacles. If it is well cooked the fork tips will enter softly, otherwise let it cook for a few more minutes. When cooked, leave the octopus in its cooking water for about 10 minutes, then drain it and remove the excess skin with the help of a clean tea towel and cut it into small pieces.
- While cooking the octopus carefully wash the potatoes and boil them in a separate saucepan for about 30-35 minutes. When they are boiled you have to peel them and cut them into cubes.
- Also prepare an emulsion to season the octopus before serving it with the oil, lemon juice, salt and pepper. Separately, chop the parsley
- Combine the octopus with the potatoes and parsley and season it with the previously prepared emulsion.
- Serve it at the table still warm or, if you like, even cold.
Bon Appetit from Professional Pots!