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food / RECIPES OCTOPUS SALAD with tomato, potato and celery (SERVES 4) INGREDIENTS FOR THE OCTOPUS 1 fresh octopus, approx. 800g PREPARING THE OCTOPUS – Bring a large pot of salted water to the boil, add the pulpo bring back to the boil, turn down heat and simmer gently for 45–60 minutes until soft. Recipe by Markus Furtner, Restaurant Didi’s Frieden, Zurich, Switzerland Didi Bruna’s restaurant is centrally located in Zurich. Success is down to a great combination of down-to-earth Swiss fare and Mediterranean lightness. Head chef Markus Furner has won numerous accolades for his cooking. INGREDIENTS FOR THE VEGETABLES 4 San Marzano tomatoes 400 g potatoes, waxy 1 red onion (approx. 80 g) 150 g celery stalks 40 g Taggiasca olives, pitted 10 basil leaves PREPARING THE VEGETABLES – Boil the potatoes in their skins until soft and leave to cool, then peel and cut into small cubes – Peel the tomatoes, remove the seeds and cut them into small cubes – Slice the celery and onions thinly – Halve the olives lengthwise, chop the basil leaves into fine strips. INGREDIENTS FOR THE DRESSING 80 g olive oil, cold pressed Juice of ½ organic lemon Sea salt White pepper, freshly ground TO FINISH – Remove the octopus from the pot and allow to cool down a little, slice it into small pieces while still warm – In a large bowl, mix octopus and chopped vegetables, olives and basil, then dress with sea salt, pepper, olive oil and lemon juice. 86 falstaff summer 2021
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