Octopus alla La Risacca 6 Tarifi

Malzemeler

• 1 (2-3 Pound) Octopus, 2 Wine Corks, 2 Cups White Wine, 1/2 Lemon, 3 Large Potatoes Cut Into Quarters, Extra Virgin Olive Oil, Fresh Chopped Parsley, Juice Of 1 Lemon, 4 Tablespoons Capers (Optional)

Hazırlanışı

1. Place the octopus in a pot with the corks, wine and lemon. Cover the octopus with water, and place the pot over high heat and bring it to a boil, then turn the heat down to medium, and cook until tender when pierced with a fork. You'll need to check the octopus fairly frequently, and once it is tender, cover and remove from the heat. Allow to cool to room temperature covered. While the octopus is cooling, boil the potatoes until tender. Remove from the heat, skin and cut into 2 inch pieces. Place in a bowl and add fresh chopped parsley, lemon juice and olive oil to coat lightly. Stir in capers if using. Season with salt and pepper.

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