WITH BOILED OCTOPUS,
POTATOES WITH PARSLEY,
CROCKING CELERY AND
Ingredients for 3 people:
- 400 gr tricolor farfalle DALLA COSTA
- n° 1 fresh octopus
- n° 4 new potatoes
- n° 2 legs of green celery
- 100 gr datterino tomatoes
- n° 1 lemon
- extra virgin olive oil
- bay leaves
Boil a pot of water with bay leaves and some lemon peels. Add the fresh octopus and boil for about 40min.
Meanwhile, boil the peeled potatoes for 5 min in another pot and cut them with a diameter of about 1cm.
Drain the potatoes in a bowl adding chopped parsley, finely chopped celery and the cherry tomatoes cut in half. Add the cooked octopus, let it cool and cut into small pieces.
Cook the Farfalle pasta in boiling salted water and drain them “al dente” adding them to the seasoning.
Mix everything adding salt, pepper and extra virgin olive oil.
Serve the dish.