insalata di polpo

octopus salad


24   baby octopus
4     slices lemon peel
2     bay leaves
3     small celery stalks
4     garlic cloves, minced
1/4  cup chopped parsley
1/4  cup lemon juice
1/4  cup extra virgin olive oil
1/4  cup capers

  salt and freshly ground pepper

To clean the octopus, turn out the body and empty it,
remove the eyes and the beak at the base of the
tentacles, then rinse the octopus under cold running

Make a dressing by combining the lemon juice, olive
oil, capers and minced garlic. Chop the celery.

Bring a small pot of water to boil, add the bay leaves,
lemon peel and octopus. Cook for a moment or two
until the octopus is tender.

Strain the octopus then place them in a bowl, add the
chopped celery, parsley and dressing.

Salt and pepper to taste then toss the octopus salad.
Serve warm or at room temperature.
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved