Fresh, citrusy, and savory on point, octopus salad is among our favorite summer dinner recipes, especially pleasant for a picnic or al fresco party. Drizzle some drops of traditional balsamic vinegar aged for 12 years and the flavors will get immediately brighter and more lingering. The splash of agrodolce tones down the octopus fishy aftertaste and the caperberries salty personality. Extra tip: serve it warm and be generous with the balsamic drops!
1,5 kg fresh octopus cleaned of its beak, internal organs, and washed
A bunch of parsley
4 medium potatoes boiled and cut in pieces
4 spoons black olives, halved
4 spoons rinsed capers and caperberries
Traditional Balsamic Vinegar of Modena aged for 12 years
- Put the octopus in a big pan with the half lemon and 2 glasses of water.
- Close the pan with a baking paper sheet and its lid, then cook at medium flame for about 40 mins, or until the octopus is tender.
- Cut the octopus in chunks and add it to the boiled potatoes, the capers, the olives and the chopped parsley.
- Dress with abundant extra virgin olive oil and serve drizzled with traditional balsamic vinegar aged for 12 years.