Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way 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 bit tasty. This is gonna smell and look delicious.
A delicious and colorful insalata di polpo, or Octopus Salad, is perhaps the best way to get to know the unique qualities of this intriguing mollusc. The amount of lemon juice and seasonings that go into the dressing for your insalata di polpo are largely a matter of taste. Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Octopus Salad/ Insalata di polpo is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Octopus Salad/ Insalata di polpo is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook octopus salad/ insalata di polpo using 5 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Octopus Salad/ Insalata di polpo:
- Take 1 1/2 lb baby octopus raw
- Make ready 3 clove garlic
- Prepare 1 tbsp extra virgin olive oil
- Get 1 tbsp fresh parsley
- Take 1/2 tbsp lemon juice (one lemon cut in wedges)
Reviews & ratings Average global rating Portuguese octopus salad is truly one of my favorite things. Seafood is abundant off the coast of Portugal and octopus is found on most menus. This salad is made with some onion, sun-dried tomatoes, roasted red peppers, and cilantro, the whole thing topped with fresh squeezed lime and. Strangely enough, I discovered my third equal favourite octopus venue and dish by chance.
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.)
The craving was by no means strong, but when I saw the Insalata di polpo [octopus salad] on the specials board at Made in Italy Trattoria, our local Italian, I knew I had to have it. It may seem like a four-pound octopus is way too big but it will shrink to half its size upon placing it in boiling water. Insalata DI purpu (polpo): octopus salad. As a child, I remember my Sicilian Uncle John often making octopus salad. He was a fisherman from the old country and octopus salad was said to be one of his specialties.
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