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INSALATA DI POLPO CON LIMONE E PREZZEMOLO

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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A.Telodiceale

Recipe Information

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Video-Specific Recipe

Octopus Salad with Parsley

Cultural Context

Originating from coastal regions of Italy, octopus salad is a beloved dish that showcases the freshness of seafood. Traditionally enjoyed in summer, it's often served at family gatherings and festive occasions. The combination of tender octopus, bright parsley, and zesty lemon offers a refreshing taste that captures the essence of Mediterranean cuisine. Today, variations can be found worldwide, adapting to local ingredients and preferences.

ItalianITmain
45 min
medium
4 servings
Servings4
1 polpo
prezzemolo
olio
limone

olive oil

๐Ÿฅ—Healthier: avocado oil

๐Ÿ’ฐCheaper: canola oil

Avocado oil offers healthy fats, while canola oil is budget-friendly.

capers

๐Ÿ’ฐCheaper: green olives

Green olives provide a similar briny flavor at a lower cost.

balsamic vinegar

๐Ÿ’ฐCheaper: red wine vinegar

Red wine vinegar is a cost-effective substitute with a tangy taste.

cherry tomatoes

๐Ÿ’ฐCheaper: regular tomatoes

Regular tomatoes are less expensive and can be diced for similar use.

1

Put a cork, onion, bay leaf, salt, and peeled and chopped carrot into a pot of water.

2

When the water boils, add the octopus and cover for 40 minutes.

3

Let it cool in the water.

4

Clean the octopus and season with parsley, oil, salt, lemon, and pepper.

Cooking Techniques

boilingchoppingmixing

Equipment Needed

pot

Spice Level:

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Allergens

fish

Also Known As

Insalata di Polpo
Local Name: Insalata di Polpo e Prezzemolo

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