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 Octopus Salad | Status Approved | | Name | Octopus Salad | | Category | Italian, Fish & Seafood | | Serves/Yields | 4 | | Source | Guido & Papa | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 1 hour | | Introduction | | In Italy we serve this salad as a starter, usually followed by a pasta dish and a second course.
It's great in summer matched with a dry white wine like a Verdicchio or Regaleali
There are thousands variations of this dish, for example in some regions they add mussels and clams, or even shrimps, as well as other vegetables, like bell peppers or cucumbers. | | Ingredients | | 1 Lb octopus (frozen will do, but fresh is much much better)
Juice of 1 lemon
1 celery stalk
2 laurel (fresh bay) leafs- dry bay leaf will do if fresh is not available
1 garlic_clove
1 teaspoon wine or cider_vinegar
Several black peppercorns
4 Tbsp extra_virgin_olive_oil
12 black gaeta or greek olives, pitted
Sea_salt , pepper , red_pepper_flakes
1 cork stopper | | Directions | | Step: 1 | Clean octopus, removing eyes and the beak.
Bring 4 quarts salted water to a boil.
Add laurel, garlic, peppercorns and the octopus, and let the cork stopper float in the water. I do not know the scientific explanation, but here in Italy we believe that the cork will make the octopus more tender.
Cover and cook on low heat for one hour. | | Step: 2 | Meanwhile, dice the celery stalk and cut olives in half.
When the octopus is done, let it cool in it's water: when cold, remove skin and all the suction cups and cut tentacles and the head in small pieces, about 1/2 inch each. | | Step: 3 | Put octopus, celery, olives, in a serving bowl.
Add oil, vinegar, lemon juice. Season with salt, pepper and red hot chili pepper flakes to taste.
Let sit in the fridge for at least 3 hours before serving
Garnish with minced parsley. |
Time submitted: Wednesday, April 25. 2007 at 15:57:24 Contributed By: guido
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