Insalata di Polpo (Octopus Salad)

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A typical Venetian appetizer - refreshing and healthy.

Ingredients:

• 2-3 stalks of celery, sliced
• 1 small onion
• splash of DeLallo Balsamic Vinegar
• DeLallo Sea Salt Fine
• 2-3 peppercorns
• 2 medium sizes octopuses (preferably or frozen if necessary)
• parsley, finely chopped
• garlic, finely chopped
• DeLallo Extra Virgin Olive Oil
• DeLallo Lemon Juice Plus
• ground pepper

Directions:

In a pot, bring to a boil a half-gallon of water, aromatized by a bit of celery, a small onion, a drizzle of vinegar, salt and a few whole pepper corns, and a bay leaf. Depending on size, you may need two octopuses - preferably fresh - for four persons. First dip the head of the fish so that the tentacles become crispy. Then immerse the fish into the boiling water for forty minutes or so. Turn off the flame and leave it in the pot, soaking in its water for a couple of hours.

Then, add some cold water to the pot, remove the octopuses, and let them cool down and dry for just a few minutes. Cut them in small pieces and mix in a bowl with quite a lot of celery (to your taste), cut in medium-thin slices. Add plenty of finely chopped parsley and garlic, extra-virgin olive oil, salt and pepper, and a generous amount of lemon juice.

Serves 4 Send to friend Printer-friendly version