This week I’d like to talk about a fresh and healthy appetiser: a Octopus Salad. This dish is popular in the South of Italy, where in many regions fish is always the main option on the table.
Let’s have a closer look to the ingredients and how to get to the final result.
1 Whole Octopus
2 or 3 Big potatoes
300g Cherry tomatoes
1 Bag of Wild Rocket
Salt and Pepper
Put the octopus in cold water and start the boiling process. Calculate around 30 minutes from when the water starts boiling. The octopus will be ready when you can easily prick with a fork. Let the octopus cool down in its own cooking water.
While the octopus is cooking, peel the potatoes and boil them. Cut in half the cherry tomatoes and chop some rocket.
After cooling down take the octopus out of the water and peel off the skin and cut it into small pieces.
Once the octopus is cut and the potatoes ready, put all the ingredients together and add some extra virgin olive oil and season with salt and pepper. Let it rest for ½ hour in the fridge and serve it cold.
The good thing about the dish is that can be prepared in advance and served when needed. Ideal for a fresh starter.