Octopus and potatoes with Pesto dressing

4

People

80

Minutes

Medium

Difficulty

Ingredients

190 g Saclà Pesto alla Genovese (Classic basil)

1 Kg octopus

1 Kg potatoes

1 laurel leaf

2 tbsp. extra virgin olive oil

Salt to taste

Fresh basil to taste

Method

1 Bring abundant water to a boil with a laurel leaf and immerge the octopus (use defrost octopus, it will be more tender). Cook it for approx. 40 minutes and let it cool in its cooking water.

2 Wash the potatoes and put them in a pot with abundant water. Bring to a boil and cook for approx. 30 minutes. Check the cooking with a fork. Drain, peel and cut them into pieces of 2-3 centimeters.

3 Put the octopus on a chopping board and cut it into pieces. In a big bowl add the potatoes. Stir in the olive oil, 3 tbsp. of Saclà Pesto, add the salt and gently stir.

4 Serve the octopus and the potatoes with a spoon of pesto and some leaves of fresh basil. Enjoy!

Method

1 Bring abundant water to a boil with a laurel leaf and immerge the octopus (use defrost octopus, it will be more tender). Cook it for approx. 40 minutes and let it cool in its cooking water.

2 Wash the potatoes and put them in a pot with abundant water. Bring to a boil and cook for approx. 30 minutes. Check the cooking with a fork. Drain, peel and cut them into pieces of 2-3 centimeters.

3 Put the octopus on a chopping board and cut it into pieces. In a big bowl add the potatoes. Stir in the olive oil, 3 tbsp. of Saclà Pesto, add the salt and gently stir.

4 Serve the octopus and the potatoes with a spoon of pesto and some leaves of fresh basil. Enjoy!

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Octopus and potatoes with Pesto dressing

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80

Medium

Ingredients

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