Tiepid Salad
Salatì with Extra Virgin Olive Oil, Octopus, Potatoes and Taggiasca Olives
Thiswarm octopus, potato and Taggiasca olive salad is a real treat for the palate, perfect as a crunchy accompaniment to a light meal or a tasty appetizer. The sweetness of the potatoes goes perfectly with the tenderness of the octopus and the sharp flavor of the olives, all enhanced by a fresh touch of parsley and lemon. But the real touch of genius? The unexpected pairing with salty cookies, which add a surprising crunchy note and a fun way to enjoy each bite!
Ingredients for the recipe
- 300 g of octopus
- 2 medium potatoes
- 50 g of pitted taggiasca olives
- Chopped fresh parsley
- EVO oil, salt, pepper, lemon juice
- Savory Biscuits Salted with extra virgin olive oil
Procedure:
1
Prepare the papatas
Boil the potatoes, peel them, and cut them into not-too-small cubes.
2
Prepare the octopus
Let’s dip the cleaned octopus (eyes and beak, which are at the meeting point of the tentacles, should be removed) into the boiling water 4-5 times to curl the tentacles. Then let it cook in the pot over low heat for 30 minutes. Once cold, cut the octopus into small pieces.
3
Combine and season
In a bowl, combine the octopus and potatoes while still warm. Season with EVO oil, salt, pepper, lemon juice, the taggiasca olives and plenty of parsley.
Plating:
4
Serve now!
Serve the salad in small cups or glasses, accompanying with 2-3 cookies on the side. The diner can use them as an edible spoon or munch on them between bites.
A great way to impress your guests with an original and tasty dish!
With its simplicity and enveloping flavor, this warm salad is a great way to impress your guests with an original and tasty dish. The combination of fresh ingredients and the unusual combination with cookies make it a truly unique dining experience. Easy to prepare and incredibly versatile, it will soon become a classic in your kitchen. Perfect for any occasion, from a casual appetizer to the finest dinner!
In combination with the recipe
Every delicious dish deserves the perfect accompaniment! Choosing the right beverage enhances every flavor and refreshes the palate, making every taste unforgettable. Here are our tips for ideal pairings, whether you prefer wine, cocktails or soft drinks.
Recommended Wines: Elegance and Freshness
For this salad, we look for wines that have good acidity and minerality, capable of defatting the palate and enhancing the marine flavors and olives.
- Vermentino di Gallura (Sardinia, Italy): A fresh, savory white wine with hints of Mediterranean scrub that pairs beautifully with the flavors of the sea and the savoriness of olives. Its mineral note and good acidity make it perfect for balancing oil and the sweetness of potatoes.
- Greco di Tufo (Campania, Italy): This Campania white offers considerable structure, distinct minerality and scents ranging from white-fleshed fruit to floral and almond notes. Its complexity and freshness complement well with the delicacy of the octopus and the intensity of the olives.
- Prosecco Superiore DOCG Brut (Veneto, Italy): If you prefer bubbles, a Prosecco Superiore Brut is an excellent choice. Its effervescence cleanses the palate, while its fruity and floral notes lightly accompany the dish, enhancing its freshness.
Alcoholic Drinks: Cocktails That Impress
For alcoholic cocktails, we aim for fresh, citrusy drinks or drinks with herbaceous notes that can refresh and complement the flavor profile of the salad.
- Gin Tonic with rosemary and lemon slice: A timeless classic. The herbaceous note of rosemary (which you can crush slightly before adding it) ties in well with the dish’s parsley, while the bitterness of the tonic and the acidity of the lemon balance the savoriness of the olives and octopus.
- Hugo Spritz: Light and floral, the Hugo (prosecco, elderflower syrup, soda and mint) is an excellent aperitif. Its balanced sweetness and the freshness of the mint create a pleasant contrast with the flavors of the sea, without overpowering them.
- Paloma (with Tequila, pink grapefruit juice, lime and soda): A fresh and slightly bitter-sweet cocktail. The pink grapefruit and lime add a citrusy vibrancy that goes well with seafood, while the tequila gives a touch of character that doesn’t hurt.
Non-alcoholic Drinks: Freshness for All
Even without alcohol, you can create pairings that enhance the recipe, focusing on freshness, citrus and herbaceous notes.
- Flavored Water with Cucumber, Mint and Lemon: Simplicity and effectiveness. Cucumber and mint offer an unexpected freshness that cleanses the palate, while lemon picks up the acidic notes of the dressing. Perfect for a refreshing sip between bites.
- Citrusy Grapefruit and Rosemary: Squeeze some pink grapefruit and add a sprig of lightly crushed rosemary. Add a touch of agave syrup if you prefer a little more sweetness, and top with sparkling water. The bitter notes of the grapefruit and the herbaceous notes of the rosemary marry beautifully.
- Nonalcoholic Celery, Green Apple and Ginger: A bolder but surprisingly effective mix. The celery and green apple bring freshness and a vegetal note, while the ginger gives a spicy touch that stimulates the taste buds, cleansing the palate of the more intense flavors of the dish.
Choose the combination that best suits your taste and the occasion to make your salad with Salatì with Extra Virgin Olive Oil, Octopus, Potatoes and Taggiasca Olives an unforgettable experience!
