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octopus salad with potatoes

by Ada Parisi
14611 views 5 min read
Insalata di polpo con patate: un classico senza tempo di tutta la cucina di pesce italiana. Ricetta facile.

When summer arrives the octopus salad with potatoes. A classic appetizer of all cuisine of Italian fish but, most abundant in portion, It is also an excellent single plate. The octopus salad with potatoes is one of my favorite dishes: I serve it with a parsley sauce, but you can usually put the chopped parsley, and a small balsamic vinegar.

Is’ important that the octopus is an octopus: the famous dip in hot water, carried out for 5 times, only it serves to make the tentacles curl, and it has nothing to do with the tenderness of the meat of the octopus. Just as it is an entertaining story to put a stopper of cork in the water to tenderize the octopus. The octopus has heart in hot water, preferably it flavored with bay leaf, few peppercorns, a piece of onion, for 20 minutes for a kilo of weight.

If the weight exceeds, the cooking time will increase accordingly.. Then, octopus must cool completely in the cooking water. The cooling water is fundamental. In this way you will get a tender octopus but not unmade, rubbery. At this point, I would say have a look at all my RECIPES WITH THE OCTOPUS and my SICILIAN RECIPES, fish and more. Have a nice day.

Insalata di polpo con patate: un classico senza tempo di tutta la cucina di pesce italiana. Ricetta facile.

OCTOPUS SALAD WITH POTATOES

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kg of Octopus
a bay leaf
10 small potatoes to form a bit 'elongated and regular
a bunch of parsley
a slice of wonder bread (white part only) or a bit of bread crumbs
two tablespoons of red wine vinegar
extra virgin olive oil as required
the juice of half a small lemon
100 ml balsamic vinegar
salt and pepper

Procedure

Cook the potatoes in steam and with the Peel. Peel, allow to cool and cut into thin slices (I use the tool to slice the boiled eggs and they come great). Dip the Octopus for three times, holding it from the 'head', in abundant boiling salted water with a bay leaf, and at the fourth let it go into the water: cook it for 20 minutes and leave it in the cooking water until it turns lukewarm. Drain well and cut into pieces.

Parsley sauce, go to mixer parsley with lemon juice, the sandwich bread, vinegar and the amount of oil needed to get a thick, glossy sauce. Season with salt (sample, I recommend, sample!) and set aside.

For the balsamic reduction, put the vinegar in a non-stick pan and boil it over low heat until it is reduced by half.

Drizzle the Octopus with parsley sauce. Serve on a bed of potatoes and garnish with a little parsley sauce, a sprinkling of freshly ground black pepper and balsamic reduction drops.

MATCHING: For this recipe, we choose a niche product within the Gavi denomination. The Classic Method sparkling GAVI La Mesma produced by the family-run company La Mesma (all female Francesca, Anna and Paola). A brut with delicate aromas of fruit and white flowers, the good acidity, well suited to this Octopus and potatoes.

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14 comments

Simona January 25, 2014 - 12:47

I made for some friends for dinner and it was a huge success, I also bake the Octopus by following the same tradition, parsley sauce was a great success! As I first used the Octopus doing a nice ragout. sublime!

Reply
Sicilians creative in the kitchen January 25, 2014 - 15:14

Perfect Simona! The Octopus sauce is exquisite, I made it just too with baby octopus and soon you'll see it on the blog! I'm glad you liked my dish! A big hug, ADA

Reply
Silvana December 9, 2013 - 16:07

you are really good!!!!

Reply
Sicilians creative in the kitchen December 9, 2013 - 16:09

Thanks! Really and cordially! ADA

Reply
Martina July 22, 2013 - 18:50

Hello, delicious salad, If you'd like to join you in place my column improvised right on salads, pass from me: http://lamiacucinaimprovvisata.blogspot.it/2013/07/il-vincitore-di-giugno-e-la-mia-rubrica.html, See you soon, I'll wait, Hi, Martina

Reply
Sicilians creative in the kitchen July 22, 2013 - 19:56

Hello Martina, thanks and welcome. Sure way to you…

Reply
Joan white July 18, 2013 - 23:29

That presentation!!!!

Reply
Sicilians creative in the kitchen July 19, 2013 - 12:32

Thanks Jeanne!

Reply
Marina July 18, 2013 - 12:26

Beautiful and yummy dish. The Octopus in this season is a magnificence!
In addition to taste even the eye is happy! Congratulations Ada!

Reply
Sicilians creative in the kitchen July 18, 2013 - 12:29

Hello Marina, Thank you very much! ADA

Reply
giusy July 18, 2013 - 11:30

Reading your recipe I had the impression of smelling the sea come out from your computer??? Definitely depends from ingredients you have used , that highlight the most of Octopus that I adore. Brava!!! Salutoni

Reply
Sicilians creative in the kitchen July 18, 2013 - 12:29

Thanks to Jorge Garcia. Certainly depends on the ingredients, that should always be treated with love and respect. A hug, ADA

Reply
Maurizia July 18, 2013 - 08:06

A beautiful presentation of a dish that I love!
As always you are very good!
Have a good day
Maurizia

Reply
Sicilians creative in the kitchen July 18, 2013 - 10:49

Thanks Neph! You're too cute…. I wish you a wonderful day, ADA

Reply

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