Octopus Salad With Potatoes, Capers And Olives
Chef, restaurateur, food writer and author Skye Gyngell recently released her fourth cookbook, named for her new London restaurant. Dive into some of the recipes that have made her one of the most...
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Cooking tools:
- Stockpot
- Stove
- Freezer
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
Ingredients
- 1 octopus (about 4 1/2 pounds)
- 1 1/2 cups dry white wine
- 7 tablespoons olive oil
- A small bunch thyme sprigs
- A small bunch flat-leaf parsley
- 2 bay leaves
- 15 black peppercorns
- 1 1/2 pounds little potatoes (ideally Roseval or Ratte)
- extra-virgin olive oil
- juice of 1 lemon
- A bunch of cima di rapa
- 20 black olives
- 1 1/2 tablespoons capers
- sea salt
- freshly ground black pepper
- lemon wedges
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