Octopus Salad (Polipi in Insalata)
Instructions
Wash well the polyp, then cook in 200 cl of water along with vinegar and salt.
Cover and cook over moderate heat for about an hour.
To be certain that the Octopus is cooked infilzatelo with a fork.
If the fork easily enters the Octopus is cooked.
Strain it and keep it a moment under cold water rubbing on your skin.
Wash and chop the parsley and Mint.
Cut Octopus into small pieces and season with parsley, mint, lemon juice, oil, garlic, salt and pepper.
Mix well and let marinate for about 4 hours in a cool place.
Before serving, stir and add a little lemon juice.
Serve the salad with slices of roasted bread.
Ingredients and dosing for 4 persons
- 600 g of polyp
- 125 g of wine vinegar
- Salt
- 4 cloves of garlic
- Parsley
- 4 sprigs of fresh mint
- 2 tablespoons of lemon juice
- Pepper
- 6 tablespoons of olive oil