Serves 4
Four ingredients only to make this Italian seaside classic at home! Octopus and potato salad, slow cooked to perfection.
Cooked with love by @silviacollocaofficial and made with the Per Domani Nonstick Induction Covered Casserole 24cm/5.5L.
Ingredients:
- 1 kg octopus, cleaned
- 2 tablespoons of extra-virgin olive oil plus more for drizzling
- 100 ml water
- 100 ml white wine
- 1-2 bay leaves
- 3-4 white peppercorns
- 3-4 medium potatoes, peeled
- Salt and freshly ground white pepper for seasoning
- Handful of parsley leaves
Method:
- Place the octopus in a large heavy-based pan or wok, add the wine, oil, bay leaves and peppercorns, bring to a simmer, then turn the heat to low, cover with a fitted lid and poach slowly for 60-70 minutes or until fork tender. Set aside to cool in the pot.
- In the meantime, place the potatoes in a large pot of cold, salted water, bring to the boil and cook for 60-70 minutes or until cooked through. Allow to cool in its poaching liquid for 10-15 minutes.
- To assemble the dish, cut the octopus and the potatoes into small chunks, season with a drizzle of extra-virgin olive oil, 2-3 tablespoons of the poaching liquor, salt flakes, freshly ground white pepper and roughly chopped parsley.
- Enjoy with crusty bread as a stunning antipasto or light lunch.