Ingredients:

• 1kg of octopus
• 2 maple leaves
• 1kg of potatoes
• 1 sprig of parsley
• 60g  EVO oil from the Le Fascine oil mill
• 60g lemon juice
• Black pepper to taste
• Sale up to qb

Procedure:

1. Place a large pan filled with cold water on the heat and immerse the potatoes inside.
2. They will need to cook for about 30-40 minutes from when they start to boil.
3. In the meantime, clean the octopus: turn it over and empty the head, remove the tooth in the center of the tentacles with a small knife and then remove the eyes.
4. In another pan, pour plenty of water, add the bay leaves and bring to the boil.
5. Once it reaches boiling point, immerse only the octopus tentacles in the boiling water in the pan for a few moments and cook the octopus.
6. Repeat this operation 2-3 times or until the tentacles are well curled.
7. Then immerse the whole octopus in the water, cover with the lid and cook for 50 minutes over medium heat.
8. Meanwhile, when the potatoes are cooked, drain them, peel them (being careful not to burn yourself) and cut them into 2-3 cm cubes.
9. Prepare the citronette: pour the squeezed lemon juice into a kitchen bottle, add the Le Fascine EVO oil.
10. Close with the appropriate dispenser, then shake the bottle to mix.
11. Wash and finely chop the parsley.
12. As soon as the octopus is ready, drain it, let it cool for 10 minutes and then place it on a cutting board to cut it into small pieces, divide it in half, cut off the head.
13. Detach the tentacles from the central body then cut everything into pieces of about 2-3 cm.
14. Pour the octopus into a large bowl, add the warmed potato cubes, season the salad with the citronette.
15. Flavour with chopped parsley and mix gently to flavour, the octopus salad is ready to be brought to the table!

Enjoy your meal from Frantoio Le Fascine!

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