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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Soused chicken breasts

Petti di pollo in carpione. I got this recipe from the English translation of il cucchiaio d’argento – The Silver Spoon. This book is I think on the whole a clever marketing trick. It is a 1950s cookbook with a few modern recipes tacked on the end. Add to that an appalling translation, don’t trust any measurements! The recipes still appear in the original Italian alphabetical order even though they have been translated into English. I have met some people who have heard of it here, a bit like the good housekeeping books in the UK, but I have yet to find anybody who has used it. It can be useful for ideas if you already know what you are doing. The following recipe is in fact very nice 🙂 Serves 4

Soused chicken breasts ingredients

Soused chicken breasts ingredients

  • 4 skinless, boneless chicken breast portions
  • 2 eggs
  • 80 g breadcrumbs
  • 25 g butter(or use all oil)
  • 5 tablespoons olive oil (I usually use much less)
  • 1 onion, thinly sliced
  • 1 celery stick, thinly sliced
  • 1 carrot, thinly sliced
  • 350 ml white wine vinegar
  • 100 ml dry white wine
  • 4 fresh sage leaves (or a teaspoon of dried)
  • 2 garlic cloves, sliced
  • salt and pepper
  1. Beat the chicken with a meat mallet until evenly thin.
  2. Beat the egg with a pinch of salt in a dish, add the chicken and leave to stand for 15 minutes. Spread out the breadcrumbs in a shallow dish. Drain the chicken and dip in the breadcrumbs to coat.
  3. Heat the butter and 2 tablespoons of the oil in a pan, add the chicken and cook over a medium heat, turning occasionally, for about 10 minutes until golden brown on both sides.
  4. Meanwhile, heat the remaining oil in another pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes. Season with salt and pepper to taste, add the vinegar and wine and bring to the boil, then immediately remove from the heat and add the sage and garlic.
  5. Place the chicken in a dish, pour the hot marinade over it, leave to cool, then chill in the refrigerator for at least 4 hours before serving.

Soused chicken breasts