Octopus salad, carrots, potatoes and ginger
80 recipes
Octopus salad, carrots, potatoes and ginger
ingredients
servings
4
Octopus
500 grams
Potatoes
4 unit
Carrots
6 unit
Extra virgin olive oil
3 spoons
Ginger
10 grams
Natural sea salt
to taste
second courses from Italy
Octopus salad, carrots, potatoes and ginger
Octopus salad, carrots, potatoes and ginger
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
octopus Linsalata, carrots, potatoes and ginger is a starter, second dish or single dish at the same time gluten free, dairy and paleo, suitable for also be worn as a takeaway meal you know how much I love the schiscetta !. In single-portion cups can also become a nice finger food for a buffet or an aperitif.
preparation
step 1
Bring to a boil a boiler pots, meanwhile the octopus rinsed under running water and clean it if necessary.
step 2
As soon reaches a boil, grab the octopus tentacles and immerse nellacqua only 2-3 times to make them curl.
step 3
Now put all the octopus to boil and simmer covered for about 20-25 minutes per 500 grams of octopus.
step 4
After the cooking time, turn off the heat and let cool octopus in its water.
step 5
While cooking the pole Take Charge of vegetables and seasoning.
step 6
Put the oil in the bowl which then contain all the salad and shredded a piece of approximately 2 cm ginger. Add it allolio, cover with plastic wrap and cook.
step 7
In a steam generator (or a pot in which then will put the basket) bring to a boil water, abundant integral sea salt and the remaining ginger cut into slices.
step 8
Fate then cook potatoes and carrots previously peeled and cut into chunks for about 7-10 minutes.
step 9
A sometimes cooked quickly pass them under cold water to stop the cooking and add to the sauce. Mix well and season with salt.
step 10
Cut also the octopus into small pieces and add to the vegetables. Mix well and let stand a few hours before serving so as to blend the flavors.
