Octopus Salad, or Insalata di Polipi: While we're on the subject of octopus, here's a Calabrian recipe for octopus salad that will be a nice antipasto.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) octopus -- ideally small octopus
- 2 cups (1/2 l) strong red wine vinegar
- 2 cups (1/2 l) water
- Olive oil
- 3 cloves garlic, minced
- 3 tablespoons parsley, minced
- Salt & freshly ground pepper
Preparation:
Clean the octopus, and put them in a pot with the vinegar and the water. Salt the pot, bring it to a boil, cover it, and simmer the octopus until it's fork tender.
Drain the octopus, trim the suckers (which are unpleasantly rubbery) from the tentacles, and dice the octopus, putting the pieces in a bowl (terracotta will look nice here). Season them with the minced herbs, salt and pepper to taste, abundant olive oil, and serve.
A note: this salad will keep for several days if you seal it in a glass jar.
Drain the octopus, trim the suckers (which are unpleasantly rubbery) from the tentacles, and dice the octopus, putting the pieces in a bowl (terracotta will look nice here). Season them with the minced herbs, salt and pepper to taste, abundant olive oil, and serve.
A note: this salad will keep for several days if you seal it in a glass jar.
