Octopus Salad
Rated 5.0 stars by 3 users
“Caroline and I always keep one or two special bottles of Aged Balsamic in our kitchen pantry, and this has become our favorite. This delightful Balsamic is made from Trebbiano and Lambrusco grapes, aged in open toped wood barrels that lend to its silky body and robust flavor, that will elevate any recipe.”
- Frank Pellegrino Jr.
Rao's Homemade
Ingredients
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1 1/2 pounds of octopus, cleaned
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8-10 small Yukon potatoes skin on - halved or sliced (1/4” discs)
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¼ cup dry white wine cooking wine
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1 tablespoon of freshly picked thyme leaves removed from sprigs
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1 tablespoon rosemary needles removed from sprig
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1 teaspoon of chopped fresh Italian Parsley
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½ cup Rao’s Homemade Ligurian olive oil
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1 tablespoon Rao’s Homemade 30-year aged balsamic for drizzling
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Kosher salt and freshly ground black pepper to taste
Directions
Pre-heat over to 400 degrees. While oven is heating, place cut potatoes on a well-greased baking sheet. Add thyme and rosemary, salt and pepper to taste, cover with aluminum foil and place in oven for 15 minutes. Remove foil and allow potatoes to continue cooking, cook until golden brown. Remove from oven and let cool to room temperature.
While the potatoes are in the oven, place octopus in a medium sized stock pot (4-6 quarts). Add water until octopus is submerged by one inch, add ¼ cup of salt to water and cover. Place stock pot over a high flame and bring to a rapid rolling boil, lower heat to a simmer, cover, and continue to cook for 25-30 minutes, or until octopus is tender. Remove the pot from the heat allow to cool in the cooking liquid. Once cooled, drain, remove skin, and cut into ½ inch discs.
Once the octopus and potatoes have cooled, place into a medium sized mixing bowl. Add olive oil, rosemary, thyme, white wine and season with salt and pepper to taste, mix until evenly coated with dressing. Transfer to a serving plate. Sparingly drizzle Balsamic atop octopus and potatoes.
