di Polipo e Patate
(Octopus and Potato Salad)
Chef Lidia Bastianich, TV personality, author
and owner of Felidia and Becco - New York, NY,
Lidia's Kansas City and Lidia's Pittsburgh
Adapted by StarChefs
Yield: 6 Servings
- 1 1/2 - 2 pounds octopus, cleaned
- 1 wine cork
- 2 bay leaves
- Salt and pepper to taste
- 2 medium Idaho potatoes, whole
- 5 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1 Bermuda onion, thinly sliced
- 2 Tablespoons chopped Italian parsley
- Lemon wedges for garnish
Place octopus, wine cork, bay leaves, and salt and pepper in a large
pot with water. Cover generously and bring to a boil. Reduce the
heat and cook the octopus at a vigorous simmer until tender but
slightly al dente, about 25 minutes.
Meanwhile, in a second pot, cover the potatoes
with cold water and bring to a boil. Cook about 25 minutes, until
just tender. Cool, peel, and cut potatoes them into 1-inch cubes.
Drain the octopus, discarding the bay leaves and
cork. Cut the tentacles away where they join the head and, if desired,
strip away the skin and suction cups by drawing the tentacles through
the bunched fingers of one hand. Clean the octopus head by squeezing
out the core with your fingers, and cut the meat into thin slices.
Cut the tentacles into 1-inch pieces. Place olive oil, red wine
vinegar, onion, and parsley in a large bowl. Add the octopus pieces
and warm potatoes and toss to coat completely. Place salad on plates,
garnish with lemon wedges and serve.
Lidia pairs this dish with Vespa Bianco 2001 – Bastianich,
from her son’s winery.