Ricette
Octopus and fennel salad with Lemon-flavored extra virgin olive oil.
Here is a recipe by Singerfood for a really special octopus dish.
Ingredients
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500 G /
Octopus
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2 spoonful /
WHITE WINE VINEGAR
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2 /
fennel
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3 /
carrots
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100 G /
“taggiasche” olives
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Quanto basta /
Capers
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Quanto basta /
Oregano
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Quanto basta /
EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOUR
Instructions
Clean the octopus thoroughly and cook it for about 30 minutes in water and vinegar, keeping the temperature below boiling point; check the consistency with a knife and when it is soft, and therefore cooked, switch off the heat, put a lid on the pan and leave it to stand for a least an hour.
In the meantime, prepare the salad ingredients. Clean the fennel bulbs and carrots and cut them into thin strips, transfer to a large bowl and add the olives, the capers, the oregano and the octopus, cut into pieces when it has cooled to just lukewarm.
Dribble in plenty of lemon-flavoured extra virgin olive oil and serve in jars with airtight tops, so it will be easier to take them on excursions.
LO CHEF: SINGERFOOD
This blog is ‘four-handed’: two hands in the kitchen and two at the keyboard. Singerfood stemmed from our desire to talk about a young couple’s kitchen: simple meals, wine, beer, pictures, smiles, and lots of music.