Octopus and potato salad with Taggiasca olives
Raising the bar slightly in terms of difficulty, we propose an octopus and potato salad enriched with Taggiasca olives, to be served as an appetizer, but also as a single course. It is a complete dish
in terms of macronutrients and will appeal to everyone. Although a little longer and more complex than the previous recipe, do not be frightened: the preparation is easier than it seems.
First of all you need to cook the octopus: after cleaning and washing it, dip its tentacles 4 or 5 times in a pot of salted water, previously brought to the boil, so that they curl up. Then plunge the octopus into the water and leave it to simmer
considering that for a kilo of fish the cooking time varies from 40 to 45 minutes.
In the meantime, cook the peeled and diced potatoes. Once both ingredients are cooked and cooled, add the potatoes to the octopus, also cut into chunks, and our Taggiasca olives in brine
. The Taggiasca olives in brine, with their sweet flavor and slightly bitter notes, will add personality to the dish. Then season with lemon juice, a drizzle of oil and chopped parsley. It takes a little time, but the steps are few and very simple and both your palate and skin will thank you!
Cream of chickpea and artichoke hearts with dried tomatoes, mackerel fillets and wholemeal bread croutons
Here is another tasty and balanced dish that is good for the health and beauty of your skin. We're talking about a cream of chickpea soup with dried tomatoes, artichoke hearts and mackerel fillets in olive oil, accompanied by wholemeal bread croutons.
So how do you prepare it? Again, this is more complicated to say than to actually make! In fact, all you have to do is blend the already cooked chickpeas
with some of our Artichoke Hearts
, a spoonful of our Delicate Extra Virgin Olive Oil
and a pinch of salt and pepper. Once you have obtained a thick and compact cream, pour a generous spoonful onto a plate. Place a fillet of mackerel in olive oil
on top of the chickpea cream, add some finely chopped dried tomatoes
and complete the dish with two or three whole-wheat bread croutons. The explosion of flavors in this recipe guarantees success: try it for yourself!