Shopping ListRecipe: Octopus and Potato Salad
Ingredients for 4 people
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- 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
Octopus and Potato Salad
di Academia Barilla
60 min
Easy
Main course
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
Wine pairing
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.
Chef's Tip
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.
Wine pairing
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.
Chef's Tip
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.
