Octopus with potatoes, onions of tropea and capers with Carandini "Bianca" white condiment

Octopus with potatoes, onions of tropea and capers with Carandini "Bianca" white condiment

1.5kg Octopus

500g potatoes boiled diced

50g Pantelleria capers

½ cup extra virgin olive oil

Medium Red onion

Carandini “Bianca” White Condiment q.s.

Chopped parsley, salt q.s

Suggested match

Bianca

Sweet White Vinegar

cad.

Method

Boil the octopus in salted water for about 1 hour and boil the potatoes and cut into cu

Cut the red onion into strips . Drain the octopus and cut it into small pieces while still warm

Place in a bowl, add the potatoes, onion, capers, half a cup of extra virgin olive oil and mix.

Serve; add a pinch of salt, parsley, chopped and seasoning with Carandini Bianca White Condiment.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Bianca.

Sweet White Vinegar