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.
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
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.