Practical Method to Cooking Perfect Octopus Salad/ Insalata di polpo
Wishing to eat Octopus Salad/ Insalata di polpo a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page is going to help you with helpful instructions on preparing a Octopus Salad/ Insalata di polpo like a famous chef made.
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To prepare an extraordinary Octopus Salad/ Insalata di polpo, here are the materials required:
- Use 1 1/2 lb of baby octopus raw.
- Get 3 clove of garlic.
- You need 1 tbsp of extra virgin olive oil.
- Use 1 tbsp of fresh parsley.
- Provide 1/2 tbsp of lemon juice (one lemon cut in wedges).
After readying the components, now you are ready to prepare your appetizing Octopus Salad/ Insalata di polpo by following the instructions on this section:
- Cut octopus in half..
- Make a small cut and remove the beak..
- Cut off top, and discard the lower section..
- Clean out the inside of the top section. Make a slice to open up and scrape out until smooth..
- Repeat for each octopus..
- Then rinse..
- Put octopus in a pan on very low heat for 30 minutes..
- Once the octopus have cooked, allow to cool in water released..
- Drain and rinse well..
- Cut into bite size pieces..
- Add garlic, oil and mix well. Salt and pepper to taste. Marinate in refrigerator at least 30 minutes. Garnish with parsley and lemon wedges. Note: Garlic for marinade, not eaten (unless desired.).
The octopus was tender and not too cold, and the salad was dressed with good quality olive oil and balsamic vinegar. This is one of the many dishes from Octopus can be tough and/or bland, so it is important to prepare it right. In Italy it is a tradition to plunge the octopus in boiling water three times. Reviews & ratings Average global rating Before coming to Italy I'd only ever eaten octopus once, in Rhodes. I can still visualize the plate in front of me to this day.
Recipe : Octopus Salad/ Insalata di polpo
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step by step to make Octopus Salad/ Insalata di polpo
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