Venere rice, octopus, rocket & Provolone salad

Method

1. Boil the octopus for 30 minutes and then allow it to cool in its own juice at room temperature (it can be prepared the day before).
2. Cook the venere rice in plenty of salted water and strain it while still 'al dente'.
3. Wash and dry the rocket and cut the tomatoes into pieces.
4. Warm up a non-stick frying pan with a little oil and sauté the chopped octopus over medium-high heat.
5. Add the rice and the tomatoes to the octopus and sauté for a few more minutes.
6. Take off the heat and finish off by adding the rocket and the Provolone flakes.
7. Season with salt and pepper, then serve.

Chef's tip

If you want, you can add some boiled potatoes to the salad too.

Serving suggestion

Serve with vegetable side-dishes and/or a green leafy salad.

Wine selection

Chardonnay, Pinot grigio, Riesling or Spumante.

Family tip

Auricchio Piccante is too strong for you? Then go for the Mild one! If you prefer, you can also replace the Provolone with flakes of Parmigiano Reggiano.

Dish history

Here comes an exotic rice salad for all those of you out there who like nutty cereals, seafood and cheese. The Venere variety is a highly aromatic rice, rich in mineral salts, magnesium, phosphorous and selenium. The much loved combination of octopus, summer vegetables and Provolone cheese flakes creates an appetizing dish that can be enjoyed warm or cold alike.