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Octopus salad with Tubetti pasta

preperation 50΄ Preparation
cup 40΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Tubetti

500 g MISKO Tubetti

1 kilo octopus

250 ml red wine

200 g small white beans, boiled

2 onions sliced in rings

2 celery leaves, finely chopped

½ bunch of dill, finely chopped

3 tbsp. vinegar

olive oil


freshly ground pepper

materials METHOD

Thoroughly rinse the octopus with plenty of cold water. Put it in a pot, on low heat and cook for 3-4 minutes.

Add the wine and some water (approximately 100 ml) and bring to a boil. Once it has come to a boil, lower the heat and simmer for about 30 minutes. Remove it from the pot, allow to cool and slice into bite-size pieces.

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Tubetti. Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta and rinse under cold water. Drain well and transfer the pasta to a bowl.

Add the octopus, the beans, onions, celery and dill.

In a bowl, whisk 5-6 tbsp. olive oil, the vinegar, salt and freshly ground pepper. Pour this dressing over the ingredients in the bowl and stir gently.

Serve immediately or refrigerate until ready to serve.

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