Italian Villages – Octopus “alla tellarese” Recipe
- Octopus 1kg (already cleaned)
- 5-6 medium sized potatoes
- a clove of garlic
- a sprig of parsley
- 80 g of pitted black olives
- a lemon
- extra virgin olive oil
Cook the octopus in a large pot with salted water for about 50 minutes. Once cooked, let it cool in its cooking water to make it very tender. Meanwhile, peel the potatoes and boil them in another pot with salted water. Ready both ingredients, drain them, cut them into small pieces and mix them in a bowl. Add black olives, oil, salt, pepper, lemon and chopped garlic and parsley. Mix everything and serve.
Thanks to Contital aluminum containers you can eat this recipe wherever you want!
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