Octopus Salad/ Insalata di polpo. Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port. Freezing the fresh octopus helps to tenderize it; alternatively, you can buy it already frozen and defrost it at home.
Strangely enough, I discovered my third equal favourite octopus venue and dish by chance.
The craving was by no means strong, but when I saw the Insalata di polpo [octopus salad] on the specials board at Made in Italy Trattoria, our local Italian, I knew I had to have it.
L'insalata di polpo รจ un gustoso e fresco antipasto della cucina mediterranea.
You can cook Octopus Salad/ Insalata di polpo using 5 ingredients and 11 steps. Here is how you cook it.
Ingredients of Octopus Salad/ Insalata di polpo
- It's 1 1/2 lb of baby octopus raw.
- You need 3 clove of garlic.
- Prepare 1 tbsp of extra virgin olive oil.
- Prepare 1 tbsp of fresh parsley.
- It's 1/2 tbsp of lemon juice (one lemon cut in wedges).
Il polpo viene fatto bollire e condito con limone, olio e prezzemolo. When Stefano was a child, he used to fish for polpi (octopuses) in the summer months when his family left the heat of Rome for their little house near the. Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro. One of my favorite dishes in the whole world is Mexican octopus salad, or "ensalada de pulpo", with fresh tomatoes, cucumbers, cilantro, and chiles.
Octopus Salad/ Insalata di polpo instructions
- Cut octopus in half..
- Make a small cut and remove the beak..
- Cut off top, and discard the lower section..
- Clean out the inside of the top section. Make a slice to open up and scrape out until smooth..
- Repeat for each octopus..
- Then rinse..
- Put octopus in a pan on very low heat for 30 minutes..
- Once the octopus have cooked, allow to cool in water released..
- Drain and rinse well..
- Cut into bite size pieces..
- Add garlic, oil and mix well. Salt and pepper to taste. Marinate in refrigerator at least 30 minutes. Garnish with parsley and lemon wedges. Note: Garlic for marinade, not eaten (unless desired.).
Polpo all'insalata (Octopus Salad)Memorie di Angelina. Remove skin from octopus when still tepid and cut into pieces. At this point combine all ingredients in a large bowl, dried herbs and olive oil included. - Keep your octopus salad in a cool place or in the refrigerator for quite a few hours to rest and absorb all flavors. The octopus was tender and not too cold, and the salad was dressed with good quality olive oil and balsamic vinegar. This is one of the many dishes from Octopus can be tough and/or bland, so it is important to prepare it right.