Festa Monini: colors, sounds and tastes of Umbria

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Octopus salad in olive and almond cream

Medium
50 MIN

Ingredients

FOR 4 SERVINGS
Octopus
600 g
celery
1 (heart)
Bay leaf
2
Potatoes
2 medium sized
Aperitiny Olive and Almond cream
2 spoonfuls
Extra Virgin olive oil
as required
Salt
as required
Lemon peel
a few strips, julienne-cut
Chopped parsley
2 spoonfuls

Preparation

  1. Wash the octopus very well under running water. With a very sharp knife cut the sac, remove the eyes and the beak and rinse again.
  2. In a large pot bring water to a boil, slightly salted and scented with the bay leaves. Place the octopus in the boiling water and cook for at least forty-five minutes until tender.
  3. In the meantime also boil the potatoes. When they are cooked, peel and dice them.
  4. Wash and slice the celery heart very finely. Place it in a salad bowl with the diced potatoes.
  5. In a bowl, mix the olive and almond cream with good quality Extra virgin olive oil. Mix well and set aside.
  6. As soon as the octopus is cooked, drain it, peel it and cut it into pieces. Add it to the vegetables in the salad bowl and dress with the olive and almond cream.
  7. Dish out onto single plates decorating each plate with a dash of chopped parsley and a few strips of lemon peel, which you have prepared previously, being careful to remove the white part.

A little extra

Monini D.O.P. Extra Virgin Olive Oil is excellent for this salad. Val di Mazara.