Salad of Octopus and Potatoes

This is a really common recipe to cook a traditional antipasto.

INGREDIENTS (for 2 people)
1 Octopus of 400 g
2 Potatoes
Some chopped parsley
Terre di Franciacorta (White wine)
Extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 40 minutes

WINE: Terre di Franciacorta (White wine)

PREPARATION
Clean the octopus, cut its eyes and wash it under fresh flowing water. Then boil it in a pot with water and a teaspoon of salt for almost 30 minutes.

When it's tender, leave it to dry, skin it and cut it in small pieces.

Clean the potatoes, peel and boil them, leave them to dry, and cut them into small pieces.

Put potatoes in a pot and add a bit of white wine. Add the octopus, sprinkle it with parsely, a pinch of salt and some pepper. Add a little bit of extra virgin olive oil and serve the dish. This is the result:

BUON APPETTITO!