Last week in Soverato I had “insalata di polipo” octopus salad…it was amazing!!! I LOVE being in the kitchen & experimenting on new recipes that I have never tried making before. So I invited my friends Sonia & Frank over the weekend (as my taste testers…LOL) & it was DELICIOUS!!
1-2 lbs of octopus
1 wine cork (non synthetic – Why use a wine cork? An old wives tale suggests that wine cork tenderizes octopus…AND IT DOES!!! YAY!!!)
1 tablespoon of peppercorn
2-3 bay leaves, juice of 1 lemon
Extra virgin olive oil
1 – 2 minced garlic cloves
1 sweet onion finely diced
3 diced celery stalks
Chopped fresh parsley
8 – 10 medium sized potatoes
Chili pepper to taste & pink Himalayan salt.
Boil the octopus with the peppercorn, wine cork & bay leaves. Boil for approximately 45 min, when you are able to puncture a knife gently through it then it’s cooked. Drain the octopus and allow it to rest at room temperature for 30 minutes. In the meantime while the octopus is boiling place whole peeled potatoes to boil, when you are able to place a knife thoroughly through them then drain the potatoes & place in the refrigerator so that they get a bit solid. Dice the potatoes into cubes mix with olive oil, minced garlic, diced onions, celery, chili pepper & pink Himalayan salt.
Cut the head off of the octopus off & dice the octopus tentacles into cubes and mix with the potato mixture.
Tra Di Noi