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Roast octopus salad with “zingara” mixed vegetables and potatoes
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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
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Method
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Boil the octopus in plenty of water with the vegetables, salt and white wine.
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When cooked, cut into large chunks and sear them in a frying pan with seasoning.
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Put the vegetables and potatoes in a bowl and dress with the chopped basil and parsley, oil, salt and pepper.
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Place the rocket on a serving dish, arrange the vegetables and top with the octopus.
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Garnish to taste and serve.
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Products in this recipe
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Mixed Vegetables in Sunflower Oil "Alla Zingara" |
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Extra-Virgin Olive Oil |
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Sea Salt Flakes |
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Black Pepper, Ground |
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