Octopus salad (Insalata di polpo)
Video Recipe
Instructions
Immerse completely in water Octopus along with carrot, onion, potato and some celery and continue cooking for about 35-40 minutes or until, pricking with a fork the tentacles of the Octopus meat is not tender.
Let Octopus cool in the cooking water, then cut it into chunks and mix in a bowl with the juice of half a lemon, a tablespoon of chopped parsley, half a clove of minced garlic and a pinch of salt. Thoroughly wash the celery and cut into thin slices, then add it to the rest of the ingredients and mix well. Let stand for half an hour at room temperature to allow the Octopus to absorb the seasoning, then serve.
It is usually served as an appetizer, but it can also be a great main course.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 2 persons
- 1 Octopus of about 400 g
- 2-3 celery sticks
- 1 onion
- 1 carrot
- 1/2 lemon
- 1 clove of garlic
- extra virgin olive oil
- salt
- parsley