1 octopus (about 2 pounds) 1 white onion 1 tablespoon chopped chives 1 pound potatoes 1 lemon Academia Barilla Natural Sea Salt with Italian Black Olives to taste 2 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil black pepper to taste 1 tablespoon white wine vinegar
Clean the octopus by removing innards, eyes and beak (the hard formation near the head). Rinse well under cold running water. Place the octopus in a large pot of cold salted water, add the onion and bring to a boil.
Cook for at least ½ hour until tender, or until it can be easily pierced with a fork but does not fall apart. Drain and remove skin with a knife while hot or after the octopus has cooled.
Cut into coarse chunks. Meanwhile, peel the potatoes and cut into cubes. Boil in salted water with wine vinegar for 10-15 minutes.
Combine potatoes and octopus, and season with a pinch of salt, lemon juice, oil, chopped parsley and a pinch of freshly ground pepper. Serve at room temperature.
The notable virtue of this mollusk is its very low calorie count although it provides a great feeling of fullness when it is enjoyed in all its flavor. We suggest pairing it with a dry white wine that is a deep straw-yellow in color with a citrus fruit bouquet, fairly mellow and hot, with good freshness and flavor and ready to drink. Falanghina Sannio D.O.C.
A simple, light salad in which the careful selection of its seasonings exalts the flavor of the octopus and potatoes. Frozen octopus can be used while still frozen submerged in boiling water. It is best to freeze fresh octopus before using it so that it will be softer after it is prepared.