Insalata Di Polpo
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g squid (s) (Polpo - octopus)
- Salt water
- 500 g potato (s), mainly waxy ones
- 1 handful parsley, smooth, chopped
- 1 clove (s) garlic, chopped
- 1 bunch soup greens
- 2 bay leaves
- 6 juniper berries
- 3 tablespoon white wine vinegar
- 1 cup olives, brown (e.g. Ligurian taggiasca)
- 1 cup olive oil
- Lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring lightly salted water to a boil in a large saucepan. Meanwhile, clean the soup greens and roughly dice. Then wash and clean the squid. It is important to remove the eyes (between the tentacles and the body) and the tooth (on the underside in the middle of the tentacles).
- Now add the vegetables, the vinegar, the juniper berries, the bay leaves to the boiling water and dip the Polpo 5 - 6 times briefly in the boiling water with a slotted spoon or a ladle. Only then put in completely and simmer over medium heat. It takes about 50 minutes to cook until the Polpo is “al dente”.
- Brush off the potatoes and add them to the pot unpeeled 20 minutes before the end of the cooking time. After cooking, remove the potatoes and squid from the broth. Do not pour away the broth, it is also ideal as a fish stock for other dishes.
- Peel the potatoes and cut into cubes. Skin the body sac of the squid and cut into small pieces together with the tentacles.
- In a bowl, mix the potato and octopus pieces with the garlic, parsley, olives and oil and season with lemon juice, salt and pepper. It tastes best served lukewarm.
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