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Octopus antipasto

octopus antipasto 320Octopus antipasto: All around the Mediterranean you will find marinated octopus being served up as an antipasto. Now you can recreate your experience of this enjoying octopus on Ponza, with this recipe.

Ingredients:

  • 1 large Octopus (at least 500 grams / 1 lb), cleaned
  • A good handful of fresh Italian parsley, chopped
  • Extra virgin olive oil
  • 1/4 cup (60 ml) white wine vinegar or lemon juice
  • 1 clove Garlic, finely chopped
  • Salt
  1. Put the octopus in a large saucepan and cover with cold water.
  2. Bring to the boil and cook over a medium heat for up to 1 hour or until it is tender enough for a fork to run through it (like potatoes).
  3. Once cooked, turn off the heat and allow it to cool in the water – this is the secret to it being tender.
  4. Drain and cut into bite size pieces.
  5. Marinade in the lemon juice with the garlic for up to 2 hours turning at least once.
  6. Add the parsley and enough olive oil to cover.
  7. When you are ready to serve, adjust the seasoning .
  8. Serve as an antipasto.

octopus antipasto 320

 

Published by 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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