Italian Insalata di Polpo – Octopus Salad from Southern Italy
A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley.
Ingredients (Serves 4):
* 1 whole octopus (~1.2kg), cleaned
* 1 bay leaf
* 1 lemon, juiced
* 3 tbsp extra virgin olive oil
* 2 cloves garlic, minced
* 2 tbsp chopped parsley
* Salt and black pepper
Instructions:
1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool.
2. Cut tentacles into bite-sized pieces.
3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper.
4. Chill for at least 30 minutes before serving.
Italian Tip:
Octopus becomes more tender if frozen and thawed before cooking.
A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley.
Ingredients (Serves 4):
* 1 whole octopus (~1.2kg), cleaned
* 1 bay leaf
* 1 lemon, juiced
* 3 tbsp extra virgin olive oil
* 2 cloves garlic, minced
* 2 tbsp chopped parsley
* Salt and black pepper
Instructions:
1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool.
2. Cut tentacles into bite-sized pieces.
3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper.
4. Chill for at least 30 minutes before serving.
Italian Tip:
Octopus becomes more tender if frozen and thawed before cooking.
Italian Insalata di Polpo – Octopus Salad from Southern Italy
A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley.
Ingredients (Serves 4):
* 1 whole octopus (~1.2kg), cleaned
* 1 bay leaf
* 1 lemon, juiced
* 3 tbsp extra virgin olive oil
* 2 cloves garlic, minced
* 2 tbsp chopped parsley
* Salt and black pepper
Instructions:
1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool.
2. Cut tentacles into bite-sized pieces.
3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper.
4. Chill for at least 30 minutes before serving.
Italian Tip:
Octopus becomes more tender if frozen and thawed before cooking.
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