Octopus Salad
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Boil the octopus in salted water for about 25 minutes. Drain and then let cool.
Once cooled, cut into small pieces and set aside. Peel and cut the carrots into discs, dress with extra virgin olive oil, a pinch of salt and pepper, and cook for about 20 minutes at 180˚˚C/350˚F.
For the pesto: In a bowl combine the mint, the extra virgin olive oil, walnuts, salt and pepper and blend.
In a wide bowl, combine the octopus and the carrots, and then dress with the mint pesto. Mix well to create a beautiful and colorful octopus salad recipe.
E ora si mangia, Vincenzo’s Plate….Enjoy!