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Insalatta di Pulpo (Sicilian Ocotpus salad) Recipe

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This recipe for Insalatta di Pulpo (Sicilian Ocotpus salad), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Maria Colletti (Nonna)
Added: Wednesday, November 01, 2006

Category:

Ingredients:
1 octopus or many baby octopus
Lemon juice
parsley
salt
olive oil

Directions:
Boil octopus until tender maybe 4-7 minutes depending on size. Don't over cook, it should be tender not rubbery.
Cut into bize sized pieces and cool. In a bowl combine olive oil, salt, lemon juice and chopped fresh parsley, taste. Marinate the octopus in the lemon mixture and serve room temperature.

Personal Notes:
We make this as an appetizer for Christmas Eve, for the "Feast of the Seven Fish". Baby octopus is more tender and cooks faster. Of course serve with Italian bread.

 

 

 

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