Ligurian rice salad
Yield: 4 serving
250 g Tenuta Castelli Whole Grain Carnaroli Rice 2-3 cloves of garlic ; 1 spring onion; 100 ml extra-virgin Taggiasca olive oil; 200 g potatoes; 1 octopus; 150 g spinach; parsley to taste;.
basil to taste; salt and pepper.
Boil the rice in abundant salted water for about 40 minutes or in a pressure cooker for about 15-18 minutes. Drain when al dente and cool quickly. Boil the octopus for 45 minutes and allow it to cool in its water. Cut the octopus into bite-sized pieces. Cook the potatoes in boiling salted water, peel and cut into cubes. Combine with the octopus, olives, chopped spring onion, whole garlic, chopped basil, spinach and minced parsley. Add the rice and season with oil, salt and pepper. Remove the clove of garlic.