Octopus, potatoes and cherry tomatoes make a refreshing starter, finished with Savitar Tartufi Sliced Summer Truffle. Let the octopus cool in its cooking water and add the truffle just before serving.
Starters
Servings4 people
Preparation60 minutes + cooling
A recipe by
Ingredients
- 1 octopus weighing about 800 g
- 8 cherry tomatoes
- 2 medium potatoes
- Gentilina lettuce, as needed
- 50 g Sliced Summer Truffle
- Salt, to taste
Preparation
- Bring a pan of salted water to the boil and cook the octopus for about 50 minutes.
- Let the octopus cool in its cooking water, then cut it into pieces.
- Boil the potatoes in their skins, then peel and dice them.
- Wash the gentilina lettuce and tear it into pieces.
- Halve the cherry tomatoes.
- Combine the octopus, potatoes, tomatoes and lettuce on a large serving platter.
- Adjust the salt and finish with the Sliced Summer Truffle.
