Octopus salad with grape tomatoes and green beans

Main course (serves 4) OR Small starter (serves 10)
    • A Jar of Musky Octopus by Manaide*
    • 500g new potatoes
    • 300g grape tomatoes
    • 300g green beans
    • A jar of Bell pepper and anchovy pesto by La Baita*
    • Delicate extra virgin olive oil
    • Salt and pepper to taste

Let’s have a light spring lunch: Manaide’s Musky Octopus. 

Despite their gnarly look, these little jarred octopus are incredibly pleasing to the palate.
Just a sprinkle of this and that, here and there, to turn them into a surprising light and sunny starter. 

RECIPE

Rinse the new potatoes to remove any dirt – no need to peel or cut them. Place the potatoes into a pot of lightly salted water, bring to a boil and simmer until they are tender (about 10 minutes). Drain the potatoes and let them cool down.

Fill the pot again with salted water and bring to a boil. In the meantime, trim the ends of the green beans. When water is boiling, blanch the beans for roughly 2 minutes, until they turn bright green and stay crisp. Drain the beans and cool them down quickly with ice-cold water.

Remove the octopus from the jar and drain. Cut the tentacles into pieces of half a centimeter thick and the heads into strips. Season with a delicate extra virgin olive oil of your choice.

Wash the grape tomatoes and slice them in quarters. Cut the boiled potatoes in half. Mix the tomatoes, the green beans and the potatoes in a bowl, and dress with a little extra virgin olive oil, salt and pepper.

Serve the octopus, salad and the pesto in three separate bowls, allowing each person to create their own salad.

* Products included in Box 05 Italian Passion