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Octopus and Arugula Salad
Octopus and Arugula Salad
(Insalata di Polpo e Rucola)
 
 
Ingredients:
 
1 and 3/4 lb (800 grams) octopus, cleaned
2 bunches of Arugula, chopped
3 and 1/2 fl oz (100 ml) dry white wine
6-8 black peppercorns
1 teaspoon coarse sea salt
4 tablespoons pine nuts
1/2 apple, peeled, cored and diced
4 fl oz (120 ml) extra virgin olive oil
Juice of 1 lemon, strained
Salt and pepper 

Directions:

Put a little water in a saucepan and add the wine and peppercorns.

Bring to a boil, add the sea salt and add the octopus.

Cook for 1 hour or until the thickest tentacles of the octopus can be pricked with a fork.

Remove the pan from the heat and leave the octopus to cool in the water for about 20 minutes.

Meanwhile, mix together the Arugula, pine nuts and apple.

Drain the octopus, pull off and discard the skin and chop up the flesh.

Add to the Arugula mixture.

Whisk together the olive oil and lemon juice in a small bottle, season with salt and pepper and pour over the salad. Serves 6.

That's it!
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