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Octopus Salad, Roasted Potatoes & Tomatoes

The octopus is a delight! If you've never tried it, do it at the first opportunity because they do not know that you've been missing until now, if you too squeamish to do it ... well, 'then the worse for you :-) These creatures are extremely fascinating, and I have often seen underwater through the lens of my mask, hidden among the rocks of some cliffs of the Mediterranean, on patient waiting for some prey to swim within reach of the tentacle. I find them equally appealing in my flat, with their meat tender, juicy and flavorful. If the octopus to cook over low heat and long enough, you will see that there is no need to 'rimpolpettarlo' with a meat mallet to soften the fibers, so it's also quite easy to prepare. Here is the recipe for a tasty summer salad of octopus.

INGREDIENTS (serves 4 as appetizer as a second or two)

• An octopus 1 kg and a half
• 400 gr.
• of new potatoes 3 large ripe tomatoes (the quality ribbed florentine)
• Breadcrumbs 1 clove garlic
• A handful of freshly chopped parsley
• dried oregano Extra-virgin olive oil Half lemon
• Salt and pepper

If you buy the fresh octopus, I suggest you ask your fishmonger to pulirvelo (ie remove the innards, beak and eyes. What a pleasure). Otherwise, if you buy it frozen, in all likelihood will have been cleaned. If the latter is the case, wait for it to thaw, then place it in a pot filled with water (the octopus should be completely submerged) and bring to a boil. Let it boil over low heat for about an hour to an hour and fifteen minutes, or until the octopus will tender when pierced with a toothpick. Turn off the heat and let it cool to the boiling water.

When it is cold enough to be handled, you slide your fingers along the tentacles and head, to remove the skin - you'll see it comes off very easily. Let the suckers attached. When all the skin has been removed to leave exposed the white meat, then Cut the octopus in small pieces and place in a bowl.

Preheat the oven to 200 ° C. Cut the tomatoes into thick slices and horizontal and arrange in a baking dish (make sure that no one close to the other). Drizzle with olive oil, season with salt, pepper and oregano, cover with bread crumbs and finally add another little 'oil. Let them roast for about 30 minutes, or until they have formed a golden crust. Remove from oven and let cool for about ten minutes, then cut each slice of tomato in two and add the octopus into the bowl.

Now halve the new potatoes and boil until they are soft. Let them drain and while they are still hot, add the octopus and tomatoes. Dress your salad with oil, salt, pepper, clove garlic, finely chopped, a handful of parsley and if you like, a bit 'of lemon juice. Serve immediately while still warm.