Insalata di Polpo - Salad
Insalata di polpo is a light dish and it’s perfect to eat in summer with dry white wine. It also can be enjoyed in cold winter time, but should be served with warm potatoes. This special salad with octopus can be eaten as a snack or as a side dish.
750g waxy potatoes,
400g cleaned squid (e.g. from the fish market),
1 bunch of basil,
1 tbsp. pesto Genovese,
2 tbsp. lemon juice,
white pepper, salt
Peel the potatoes, dice and cook in boiling water.
In the meantime, cut the cleaned squid into rings. Heat some oil in a frying pan and sauté the
squid rings, season with salt and pepper.
Coarsely crush the capers with a fork in a bowl. Mix the pesto, lemon juice and some olive oil
with the capers. Carefully mix the potatoes and the squid (without any liquid). Carefully fold in
half of the basil and use the other half to garnish the salad.