Insalatta di Pulpo (Sicilian Ocotpus salad) Recipe
This recipe for Insalatta di Pulpo (Sicilian Ocotpus salad), by Maria Colletti (Nonna), is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 octopus or many baby octopus Lemon juice parsley salt olive oil
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.
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.