Italyaround Ricette e sapori dell'Italia
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Octopus salad with potatoes is a delicate appetizer to prepare in spring and summer.
The recipe for octopus salad with potatoes is a classic of Italian cuisine, the only problem you may encounter during preparation is cooking the octopus.
Usually we are inclined to buy fresh octopus from the trusted fishmonger but I have discovered that to obtain a soft octopus in cooking it is a good rule to buy frozen one instead.
During the thawing phase, the mollusk fibers tend to soften so as to have a soft and not hard pulp.
INGREDIENTS FOR 4 PEOPLE OF OCTOPUS SALAD, WITH POTATOES:
- 700 gr. of octopus already cleaned and frozen.
- water to taste
- salt to taste
- pepper to taste
- 100 gr. celery cleaned from the filaments and diced
- 3 medium potatoes
- the juice of half a lemon
- the juice of half an orange
- extra virgin olive oil needed
- fresh chopped parsley q.b
PREPARATION
The evening before preparing the recipe, remove the octopus from the freezer and place it in the refrigerator to thaw.
Once the octopus is completely thawed, wash it quickly under running water and set aside.
Prepare a pot with plenty of water, bring it to the boil, then immerse the octopus and cook it over high heat without a lid for 40 minutes.
After the cooking time, turn off the stove and let the octopus cool completely in its liquid inside the pot itself.
In the meantime, peel the potatoes and cook them in a pressure cooker for about 6 minutes from when the valve starts to whistle, then drain them and set them aside.
Now prepare the dressing by pouring the juice of half a lemon and half an orange into a jar with four tablespoons of extra virgin olive oil.
Close the lid and start shaking for a few moments, this is the dressing that you will pour directly on the octopus salad.
When the octopus has cooled or at least warmed, cut it into cubes of 3-4 cm. and pour into a bowl.
Now that all the ingredients are ready, you can start assembling them, adding the celery cut into cubes, the potatoes, the freshly chopped parsley and finally only a part of the dressing to the bowl, seasoning with salt and pepper.
Mix gently with a spoon and then cover the bowl with a film, all put in the refrigerator for a few hours.
Now that all the ingredients are ready, you can start assembling them, adding the celery cut into cubes, the potatoes, the freshly chopped parsley and finally only a part of the dressing to the bowl, flavoring with salt and pepper.
