Octopus salad

puglia crestInsalata di polpi. From Puglia. This is one of my favourite antipasti.

 

Octopus salad ingredients

Octopus salad ingredients

 

  • 1 large Octopus (at least 500g), cleaned
  • Parsley, chopped
  • Olive oil
  • White wine vinegar
  • 1 clove Garlic, finely chopped
  • Salt and pepper

 

 

 

  1. Put the octopus in a large saucepan and cover with cold water.
  2. Bring to the boil and cook over a medium heat until tender – about 25 minutes.
  3. Allow to partially cool in the cooking liquid.
  4. Cut into bite size pieces, dress with vinegar and garlic and allow to marinate for at least a couple of hours.
  5. When you are ready to serve, adjust the seasoning and dress with olive oil and parsley.
  6. Serve as an antipasto or main course
  7. Variation: Substitute lemon juice for the vinegar.

 

 

Octopus salad finished dish

Octopus salad finished dish

 

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