Octopus Salad (Insalata di Polipi)
Instructions
Clean the Octopus, wash them, cut them into small pieces.
Pass the lemon juice to the colander and mix it with fine chopped parsley, pepper and salt.
Chop the lemon peel after having separated from white skin underneath.
Pour everything into a polyp.
Mix and place in the fridge for two hours.
Brought to the Board after having served the salad with oil.
Ingredients and dosing for 4 persons
- 300 g of small polyps
- 1 lemon
- 1 sprig of parsley
- Olive oil
- Salt
- White pepper