A lightweight alternative to tradizionalissimo Octopus with potatoes: octopus salad with red onions and tomatoes, seasoned only with a few leaves of Basil. Nothing complicated, as you can see. I had also thought about putting garlic, as in garlic sauce dish, but I opted for a more neutral Starter (increased doses, especially of Octopus, If you want to serve it as a main dish). If you like, though, You can dare a drop of balsamic vinegar, but it's cheese. Is’ a very summery dish, I suggest you then tasting it quickly, before the fall… If you like the Octopus also try the classic octopus salad with potatoes and parsley sauce.
Ingredients for 4 people:
- 1 kilo of Octopus
- 2 red onions
- 20 cherry tomatoes
- salt and pepper
- extra virgin olive oil as required
- a few leaves of fresh basil
- a bay leaf
First you must Cook the Octopus, that must be true. I follow the ' voodoo’ of family, always, consists in dipping the Octopus for three times, keeping it from ' head ', in boiling salted water in which I place a bay leaf, and fourth let him go in the water: then just cook it for 20 minutes and leave it in the cooking water until it becomes warm.
Then, you have to drain it well and cut it into small pieces. Before cutting into pieces, I'm also part of ' skin ', especially on the upper part of the tentacles: so I have a feeling more aesthetically pleasing to the palate and I like the alternating light and dark pieces.
While the Octopus cools, Peel the onions and cut them into very thin slices. Wash the Tomatoes and cut them in half and then into quarters. Put the pieces of Octopus in a bowl, Add the onion, tomatoes, season with salt, season with plenty of extra virgin olive oil and pepper. Garnish with a few leaves of fresh basil and serve.
THE PAIRING: A Verdicchio di Matelica Doc goes well with this dish, fresh and well balanced. We suggest ‘Gege‘ produced by the Cavalieri company, Classic aromas of banana and mango, with a good body and a pleasant acidity.