Ingredients
- 1 kg cleaned and curled octopus;
- 5 medium-sized potatoes;
- 200 g cherry tomatoes;
- 1 onion clove;
- Monovarietal Ogliarola Salentina EVO oil;
- Parsley to taste;
- Salt to taste;
- Pepper to taste;
- Lemons to taste;
Ingredients for the emulsion
- 25 g lemon juice;
- 35 g Monovarietal Ogliarola Salentina EVO oil;
- parsley;
Procedure:
- In a steel pot, cook the whole octopus with a clove of onion and some parsley for 30 minutes on low heat.
- Use the cooking pan of the octopus to steam the previously diced potatoes. The steam from the octopus will make the potatoes tastier.
- When the cooking is finished, let the octopus cool and cut it into pieces.
- Serve the octopus and potatoes in an oven dish with diced fresh cherry tomatoes and season with the emulsion.
You can also prepare this dish the night before and keep it in the fridge!