Octopus and Potato Salad
(Insalata di Polpi e Patate)
Ingredients:
2 and 1/4 lb (1 kg) octopus, cleaned
4 potatoes, unpeeled
1 tablespoon dry white wine
Pinch of fresh rosemary needles
Extra virgin olive oil, for drizzling
Salt and pepper
Directions:
Put the octopus in a large pan and add water to cover and a pinch of salt.
Bring to the boil, then lower the heat, cover and simmer for 30 minutes or until tender.
Remove from the heat and leave to cool in the cooking liquid, then drain, skin and cut into pieces.
Meanwhile, cook the potatoes in salted, boiling water for about 30 minutes until tender, then drain, peel and dice them.
Put them in a salad bowl and sprinkle with the wine.
Add the octopus, season with salt and pepper to taste, sprinkle with the rosemary and drizzle with olive oil. Serves 4.