This Catalan octopus dish consists of an octopus boiled until just tender, served with boiled potatoes and other seasonable vegetables. You can add tomatoes, crunchy carrots, olives, capers, red onion and herbs such as parsley and basil. Today we have decided to make the traditional Catalan octopus even more special thanks to the addition of some excellent buffalo mozzarella, which with its unmistakable flavour blends perfectly with the delicacy of the octopus and potato.
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Handmade Potatoes and Rosemary Taralli
Handmade Chocolate and Almonds Sweet Taralli
Tarallini garlic, olive oil and hot pepper
"Cheese and black pepper" Handmade taralli
Ready made tomato sauce with tuna and capers
Dairy Mix: burrata, mozzarella, mozzarella plait, yogurt, mini balls of mozzarella cheese
Box Frisellina recipe, extra virgin olive oil and purée
Bring the water to the boil with celery, carrot, onion, rosemary and lemon. As soon as it boils put the octopus in and cook it for 25 minutes. Then take it off the heat let it cool. Prepare the balsamic vinegar reduction: let a mixture of vinegar and sugar reduce for about an hour and a half. Peel the potatoes, cut them into cubes and boil. When cooked, mash them with milk, cream, oil, stock, soya sauce, salt and pepper. All that remains it to serve everything together.