Insalata di Polipo
Octupus Salad
2 1/2 lb cleaned baby octopuses, thawed if frozen
1 bay leaf
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt (preferably Sicilian)
1/2 teaspoon black pepper
1 tablespoon chopped fresh oregano
Rinse octopuses under cold water, then cover with water by 2 inches in
a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce
heat and simmer, covered, until octopuses are tender (tentacles can
easily be pierced with a fork), about 45 minutes.
Transfer octopuses to a colander with tongs, then discard cooking
liquid and bay leaf. When cool enough to handle, cut off and discard
heads and halve octopuses lengthwise. Cool to room temperature.
Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss
octopuses with dressing and marinate, stirring occasionally, 20 minutes
at room temperature.
Cooks' notes:
-If you can't find baby octopuses, you can substitute a 2 1/2-lb
regular octopus, though the texture will not be as delicate. Discard
head of regular octopus, then cut body and tentacles into 2-inch
pieces; follow baby- octopus cooking procedure (above), but simmer
about 1 1/2 hours rather than 45 minutes.
-If your sea salt is very granular and pebblelike, crush it using the
flat side of a large heavy knife or the bottom of a heavy skillet.
-Octopuses can be cooked and cut (but not tossed with dressing) 1 day
ahead and chilled, covered. Bring to room temperature before
proceeding.
Makes 10 servings (as part of antipasti).
That's it!
Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com
Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.
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