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 onion
– 10 datterino tomatoes
– 1 small avocado
– rocket to taste
– 1 tablespoon Tapenade sauce
– Delicòu EVO oil to taste
– 1 lime
- Salt to taste
- pepper as needed

  • Cooking time

    30 min.

  • Difficulty

    Average

  • Cost

    €€

The ingredients, from the Pantry, that we recommend

  • Tapenade

    Tapenade

    Regular price
    €6,20
    Unit price
     per 

Preparation

- Thaw the octopus in cold running water for 20 minutes (if it is frozen), place it in a pan with enough cold water to cover it entirely, add onion, celery, bay leaf and a little salt. Cook over low/medium heat
- Bring to the boil and cook for about 30 minutes or until the tentacles are soft (try piercing them with a fork), turn off the heat and let it rest with the lid closed for at least 30 minutes
- In the meantime, peel and cut a small potato into cubes 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. Leave to cool
- Thinly slice the red onion
- Cut the cherry tomatoes in half
- Cut the avocado into slices
- Emulsify the tapenade sauce with a spoonful of Delicòu extra virgin olive oil 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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