Main course
Octopus and fennel salad with Lemon-flavored extra virgin olive oil.
serves 4
people
30 min
(cooking time)
1 hour and 30 min
(total time)
Difficulty
Medium
Ingredients
Octopus | 500 G |
WHITE WINE VINEGAR | 2 spoonful |
fennel | 2 |
carrots | 3 |
“taggiasche” olives | 100 G |
Capers | Quanto basta |
Oregano | Quanto basta |
EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOUR | Quanto basta |
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.
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.
