Antipasto di polpo Ponzese

ada octopus (2)In tutta la zona del mediterraneo si trovano polpi marinati e serviti come antipasto. Adesso con questa ricetta per antipasto di polpo sara’ possibile che anche voi possiate godere della bonta’ di questo frutto marino. Come tipicamente fanno a Ponza.

Antipasto di polpo Ponzese

  • 1 grosso polpo (almeno 500 g), pulito
  • Una buona manciata di prezzemolo fresco italiano, tritato
  • Olio extra vergine di oliva
  • 1/4 di tazza (60 ml) di aceto di vino bianco o succo di limone
  • 1 spicchio d’aglio, tritato finemente
  • sale
  1. Mettere il polpo in una pentola capiente e coprire con acqua fredda.
  2. Portare ad ebollizione e cuocere a fuoco medio per un massimo di 1 ora o fino a quando non è tenero. Basta infilarlo con una forchetta e testare la sua morbidezza come si fa con le patate.
  3. Una volta cotto, spegnete il fuoco e lasciate che il polpo si raffreddi in acqua, questo e’ il secreto per avere un polpo tenero.
  4. Scolare e tagliare a pezzi di dimensioni di un boccone.
  5. Far marinare nel succo di limone con l’aglio per un massimo di 2 ore girando almeno una volta.
  6. Aggiungere il prezzemolo e l’olio d’oliva sufficiente a coprire.
  7. Quando si è pronti a servire, regolare il condimento.
  8. Servire come antipasto.

Antipasto, Pesce , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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