Octopus salad

Friends of Casacostantino, with the arrival of spring we will prepare one of the typical Sicilian appetizers… the octopus salad. Easy, fresh, quick and for sure impact is a flow that in a fish-based lunch can not miss. Try it and you will bring some Sicily to your home.







Ingredients for 4 people:

1 Octopus from 1.5 Kg
3 Ribs of celery
2 carrots
The juice of a lemon
3 tablespoons of E.V.O. oil
Salt, parsley and pepper to taste

Procedure:
 
Put on the fire a pot full of water and bring it to the boil. Saliamola, we take the octopus and dip three times the only tentacles in the boiling water then, Tuffiamolo completely and let it cook for 10-15 '. After which we will extinguish the fire and let our shellfish rest for about twenty minutes in the cooking water. Meanwhile the octopus rests in the water, we prepare the vegetables. We wash the celery, asciughiamolo, remove the part with the leaves that we will keep aside for the decoration and tagliamolo to pieces, wash and hair the carrots and cut even these, in cubes. We put everything in a salad bowl and dedicate the octopus. After the rest time in the pot, we can drain it and put it in a chopping board. We separate the tentacles from the head and cut in chunks. Let them cool for about 15 ' then combine them with vegetables, add the oil, lemon juice, a little chopped parsley, salt and pepper and mix well. We add the decorations and bring them to the table.
 
Tips for mise en place:

Before squeezing the lemon, from the center we get two thick slices a couple of millimeters. Tagliamole in half without splitting them in two, ripieghiamone the flaps in a specular way and in the middle of the bowl. We take the final part of the ribs of celery that we kept aside and posizioniamole at the ends of the salad bowl. We serve in the middle of the table.

Enjoy your meal!!!!!




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