Ingredients
SERVES 4
– 200 g hulled chickpeas
– 100 g Cannellini beans
– 700 g fresh octopus
– 300 g cherry tomatoes chopped
– 3 bay leaves
– ½ shallot chopped
– 4 tbsps. EVO
– salt to taste
– black pepper to taste ground
Directions
At first, clean the octopus by removing the innards and the eyes and the inside of the head thoroughly. Then, drop the octopus into a saucepan of unsalted boiling water along with bay leaves and shallots. Close with a lid and cook over medium heat for ab. 10 minutes, shaking the pan occasionally. After cooking, let it cool for ab. 50-60, then remove the skin and cut it into chunks. Meanwhile, soak the chickpeas for 2 hours in cold water; then rinse, drain and cook them in abundant salted water for ab. 50-60 minutes along with the Cannellini beans, previously soaked overnight in cold water. Once the legumes are cooked, drain and place them in a large bowl. Add in the octopus, the cherry tomatoes and stir well. Dress with some EVO, a pinch of salt and black pepper to taste and serve.
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