Octopus and potato salad. You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria they add Taggiasca olives and pine nuts and in the southern regions they add hot chili peppers or capers, but the basic recipe is the same all over. Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port.
How to make octopus and potate salad recipe. Ingredients: boiled octopus Olive Oil Extra Vergine garlic. Combine the diced potatoes, wedges of artichoke, octopus cut into pieces, sliced scallion and capers with salt rinsed off in a salad bowl. You can have Octopus and potato salad using 3 ingredients and 4 steps. Here is how you achieve it.
Table of Recipes
Ingredients of Octopus and potato salad
- It’s 400 grams of octopus.
- You need 400 grams of potatoes.
- Prepare of Olive oil.
Dress with a vinaigrette dressing made with olive oil, salt, pepper, lemon juice and chopped parsley. Cooking Channel serves up this Octopus and Potato Salad recipe from David Rocco plus many other recipes at CookingChannelTV.com. Combine the octopus, potatoes, olive oil and lemon juice and season with salt and pepper. Add the black olives and parsley to finish.
Octopus and potato salad step by step
- Clean and wash the octopus (remove head and teeth).
- Boil the octopus for 25 minutes.
- Peel the potatoes, chop them and pan fry for 15 minutes.
- Chop the octopus, add it to the potatoes and fry for 10 more minutes.
Pairing the octopus with potatoes in this Octopus And Potato Salad Recipe make the perfect light and flavorful dish. I call it a salad, but it could easily be served as an appetizer or a light meal. I boiled the octopus to tenderize it, but I also boiled the potatoes at the same time in the same pot. The octopus and potato salad is a simple Italian dish to prepare even if it takes a few hours. It can be served as an appetizer or even as a main dish, warm but also cold, with or without tomato: in a few words, it is a recipe so versatile that can be adapted to many different situations, as well as being.