Octopus And Rocket Salad
Recipe appetizers for 6 people based on Polyp.
Preparation:
Preparation: Put a little water in a saucepan, add the wine and peppercorns. Bring to the boil, add the coarse salt and immerse the cleaned and washed octopus in it. Leave on the fire until the larger tentacles yield to the fork prick. Switch off and let the octopus cool in its water for at least 20 minutes. In the meantime, wash the rocket, break it into pieces, mix in the pine nuts, the peeled and diced apple, the drained octopus, carefully peeled and cut into small pieces. In a bowl, prepare a sauce by emulsifying oil, lemon juice filtered through a sieve, salt and pepper and season the octopus. Accompanying wines: Lison Pramaggiore Pinot Grigio DOC, Bianco Delle Colline Lucchesi DOC, Etna Bianco DOC.
Ingredients:
Ingredients: 800 G Octopus - 2 Bunches Rocket Salad - 30 G Pine Nuts - 1 Lemon - 1/2 Glass Dry White Wine - 1 Teaspoon Coarse Salt - 1/2 Apple - Olive Oil - Salt - Black Pepper
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