Warm Octopus Salad
Recipe appetizers for 4 people based on Octopus - cooking method to boil.
Preparation:
Preparation: Check the cooking of the octopuses from time to time by pricking them at the base of the tentacles with a skewer. Clean the octopuses and rub them for a long time under running water, then let them drain. In a large saucepan, boil about 2 liters of water with the sliced onion, the vinegar, the bay leaf and a little salt. Add the octopuses, cover and simmer for an hour or until tender. Let them cool in the cooking water, peel them and cut them into small pieces. Meanwhile, boil the peas separately. In another saucepan, cook the potatoes whole and in their skins, then peel them, let them cool and cut them into cubes. Combine the octopuses, potatoes and peas in a bowl and season with the oil emulsified with the filtered lemon juice, a little salt and a good pinch of pepper. Add a few chopped basil and mint leaves and mix carefully. Serve the salad warm.
Ingredients:
Ingredients: 800 g baby octopus - 1 small onion - 1/2 glass of white wine vinegar - 1 bay leaf - 200 g shelled peas - 400 g non-floury potatoes - mint - basil - 1 lemon (juice) - 4 tablespoons extra olive oil - virgin - Salt - Pepper
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