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Roast octopus salad with “zingara” mixed vegetables and potatoes

Roast octopus salad with “zingara” mixed vegetables and potatoes

Name: Roast octopus salad with “zingara” mixed vegetables and potatoes
Yield: 4 portions
Ingredients: 400g octopus; 300g Mixed Vegetables in Sunflower Oil "Alla Zingara"; 100g potatoes, boiled and cubed; rocket; q.s. basil; q.s. parsley; q.s. Extra-Virgin Olive Oil; q.s. Sea Salt Flakes; q.s. Black Pepper, Ground

Ingredients for 4 portions

400g octopus
300g Mixed Vegetables in Sunflower Oil "Alla Zingara"
100g potatoes, boiled and cubed
rocket
q.s. basil
q.s. parsley
q.s. Extra-Virgin Olive Oil
q.s. Sea Salt Flakes
q.s. Black Pepper, Ground

Method

Boil the octopus in plenty of water with the vegetables, salt and white wine.
When cooked, cut into large chunks and sear them in a frying pan with seasoning.
Put the vegetables and potatoes in a bowl and dress with the chopped basil and parsley, oil, salt and pepper.
Place the rocket on a serving dish, arrange the vegetables and top with the octopus.
Garnish to taste and serve.