About this Recipe
The dressing is enriched with a little white wine, which you can then also serve on the table together with the octopus salad. The presence
of wine and not just lemon juice makes the emulsion even finer and more aromatic.
To obtain an octopus with soft meats, in addition to letting it cool in its cooking water, you can, once purchased, freeze it, or beat it with a wooden pestle.
the vinaiolo’s pairings
A Catarratto, which is the most widespread of the Sicilian white grape varieties, present throughout the island. It is a fresh wine, of medium structure, with moderate acidity and alcohol content. The nose has citrus and floral notes (lemon peel, bitter orange and orange blossom flowers), hints of tropical fruits such as pineapple and passion fruit with an added herbaceous and slightly fruity note. Excellent flavor and mineral sensations can lead to a slightly bitter finish.
Flavor, acidity and freshness are combined with dishes such as starters, both seafood and based on delicate cold cuts or vegetables or serving dishes based on shellfish, and fish in general.
- 1 octopus of about 1 kg, already cleaned
- 4-5 leaves of bay
- 1 bunch of parsley
- extra virgin olive oil
- full-bodied white wine
- 1 organic lemon
- salt and pepper
20 minutes + resting time
Rinse the octopus under running water, while boiling a large pot of water with the bay leaves, peppercorns and a handful of salt.
When the water comes to a slight boil, holding the octopus by the head, dip the part of the tentacles into the pot 3-4 times or until the tentacles have all curled.
Then immerse all the octopus in boiling water and cook, covered, over medium-low heat for about 45 minutes. Turn off the heat and let the cooked octopus cool in its water.
Meanwhile, prepare the sauce: wash the parsley and chop it. Cut the lemon and squeeze half of it to obtain the juice. Grate a little bit of zest.
Pour the lemon juice and the zest into a bowl, add 1-2 tablespoons of white wine, salt, a sprinkle of pepper and emulsify everything by pouring a little oil. Complete with the chopped parsley.
Drain the octopus, cut it into small pieces and season with the prepared emulsion. Put it in a bowl, cover it and let it flavor for at least 12 hours before serving.
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