Going beyond our borders in the kitchen is one of the best ways to travel without taking a plane. And although we love the Galician octopus à feira, the Madrilenian stew and the Cordovan salmorejo, we also like to try recipes from other countriesand one of our favorites is beautiful Italy.
We love Italian cuisine in all its forms, it never bores us because it has a wide variety of recipes. Both the most traditional dishes such as carbonara, for example, as well as those that surprise us, are a must have in our kitchens. Like this potato and octopus salad with which we will have the perfect recipe to enjoy a different salad on the beach.
We will start by cooking the potatoes as if we were making a country salad. Wash and dry the potatoes, and put them in a pot with cold water to cover them. Cook over medium heat until tender between 25 and 35 minutes depending on the size of the potatoes (The chef’s trick is to prick them with a knife and it comes out perfectly).
We are going to make a vinaigrette that we can prepare while the potatoes are cooking. Wash and dry the parsley (a good bunch) and finely chop it with a knife. In a glass jar, mix the oil, the squeezed and strained lemon juice, the chopped parsley, salt and pepper. The pot will serve to mix and preserve the vinaigrettewhich we will shake with the closed jar to Tom Cruise in Cocktail until the mixture emulsifies.
Peel and cut the potatoes (they must be warm to do so) and the octopus. Although octopus legs are sold already cooked in the supermarket, we can buy a whole octopus and cook it (to get the perfect point in the octopus you just have to follow the instructions that DAP gives us here), whatever suits us best.
Mix everything well and serve. Although we can serve it warm, this octopus and potato salad is delicious cold and rested. We can take it in a tupperware, and enjoy it on our day at the beach. Of course, the experts at DAP recommend that if we take it at home, we take it out of the fridge at least an hour before so that it is not so cold and we can enjoy its flavors more.
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Photo | straight to the palate