Insalata di polpo in salsa tapenade con avocado e rucola

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

– 500g fresh/frozen octopus
– 1 celery
– 1 onion
– bay leaves to taste
– 1 potato
– ½ red spring onion
– 10 Semi-Dried Sicilian Cherry Tomatoes
– 1 small avocado
– rocket to taste
– 1 tablespoon of Tapenade Sauce
– Delicòu EVO oil to taste
– 1 lime
– salt to taste
– pepper to taste

  • Cooking time

    30 min.

  • Difficulty

    Average

  • Cost

    €€

The ingredients, from the Pantry, that we recommend

    Preparation

    - Thaw the octopus in cold running water for 20 minutes (if frozen), place it in a pot with enough cold water to cover it completely, add the onion, celery, bay leaves, and a pinch of salt. Cook over low/medium heat.
    - Bring to the boil and cook for about 30 minutes or until the tentacles are soft (try to pierce them with a fork) turn off the heat and let it rest with the lid closed for at least 30 minutes
    - Meanwhile, peel and dice a small potato and cook it for about 15/20 minutes (in cold water with (add 2 tablespoons of vinegar and salt to taste) from when it boils, checking for doneness. Let it cool.
    - Thinly slice the red onion
    - Prepare the Semi-Dried Sicilian Cherry Tomatoes
    - Cut the avocado into slices
    - Emulsify the Tapenade Sauce with a spoonful of EVO oil, Delicòu and ½ lime (a pinch of pepper if desired)
    - Drain the octopus, remove the eye and the black skin (without touching the tentacles), cut it into pieces of about 2 cm
    - Season the octopus with the sauce, combine all the ingredients and arrange it on a plate sprinkled with rocket leaves

    Suggestions

    There are different ways to cook octopus: the pressure cooker is a good system but it prevents you from controlling the cooking. Many recipes indicate dipping the tentacles 3 times in boiling water before cooking. I highly recommend the method in the recipe, i.e. cooking starting in cold water and low heat with a lid. You can flavor the water with vegetables for broth but you can also add a piece of lemon and a few drops of vinegar, if you also like a clove
    Remember to put a little salt in the water
    The cooking time is very variable. It generally takes 30/45 minutes from when it starts to boil.
    It is important to let it cool in its water as already mentioned in the recipe

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