Octopus And Potato Salad

Preparation:

Preparation: Clean the octopus, remove the eyes, the 'beak' and the vesicle. Cook it in lightly salted boiling water, with a covered container and very low heat, for half an hour or until it becomes tender. Let it cool in its water then peel it and cut it into small pieces. Meanwhile, boil the potatoes, peel them, cut them into cubes, collect them in a salad bowl and sprinkle them with a little white wine, so that they don't absorb too much oil. Add the octopus, adjust the salt and pepper, sprinkle with a little rosemary, season with oil. Serve. Accompanying wines: Friuli Grave Riesling Renano DOC, Marino "Superiore" DOC, Castel Del Monte Bianco DOC.