A warm salad of octopus, potatoes and Taggiasca olives that celebrates the flavours of the sea, with a fresh touch of parsley and lemon. The unexpected element is the SALATì with Extra Virgin Olive Oil, which can be used as a crunchy edible spoon.
Ingredients
- 300 g octopus
- 2 medium potatoes
- 50 g pitted Taggiasca olives
- Chopped fresh parsley
- Extra virgin olive oil, salt, pepper, lemon juice
- Volpe SALATì with Extra Virgin Olive Oil
Method
- Boil the potatoes, peel them and cut into medium cubes.
- Dip the cleaned octopus into boiling water 4-5 times to curl the tentacles. Cook over low heat for 30 minutes. Once cooled, cut it into small pieces.
- In a bowl, combine the octopus and potatoes while still warm. Season with extra virgin olive oil, salt, pepper, lemon juice, Taggiasca olives and plenty of parsley.
- Serve in small cups or glasses with 2-3 SALATì biscuits on the side, to be used as an edible spoon.
Recommended pairings
Wines: Vermentino di Gallura, Greco di Tufo, Prosecco Superiore DOCG Brut. Cocktails: Gin Tonic with rosemary and lemon, Hugo Spritz, Paloma.