Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, octopus salad/ insalata di polpo. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Octopus Salad/ Insalata di polpo is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Octopus Salad/ Insalata di polpo is something which I’ve loved my whole life. They’re nice and they look fantastic.
Drain octopus; discard head, and peel off. OCTOPUS SALAD RECIPE - How to Make Insalata di Polpo. INSALATA DI POLPO (OCTOPUS SALAD) Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
To begin with this recipe, we have to prepare a few components. You can cook octopus salad/ insalata di polpo using 5 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Octopus Salad/ Insalata di polpo:
- Prepare 1 1/2 lb baby octopus raw
- Prepare 3 clove garlic
- Prepare 1 tbsp extra virgin olive oil
- Make ready 1 tbsp fresh parsley
- Make ready 1/2 tbsp lemon juice (one lemon cut in wedges)
Leave the salad to marinate for a couple of hours and serve cold as a starter or main course. Add just a bit of salt and some celery (plus other aromi if you like, such as a bay leaf or juniper berries). When the water boils, plunge the octopus in there…. …and lift it out, and plunge again, for a total of three times. Return the octopus to the water.
Instructions to make Octopus Salad/ Insalata di polpo:
- 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.)
One of the main things in Italian cooking is the use of fresh ingredients, and that is the same thing you can expect from Calabrian food. A perfect example of this is Insalata di Polpo, otherwise known as Octopus Salad. Octopus (polipo or polpo in Italian) is delightful when it is cooked properly—tender and buttery soft—and it is wonderful in summer seafood salads such as octopus and potato salad (insalata di polpo e patate) or simply grilled with lemon. But it can be devilish to cook, going from tender to rubbery and back as it sits in the pot. Boiled potatoes is, perhaps, the most popular complement to the octopus, in which case you can call your salad an insalata di polpo e patate.
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