Its soft, tasty flesh makes the octopus one of the treasures of Italian cuisine.
Here is a recipe by Singerfood for a really special octopus dish.
serves 4
30 min
1 hour and 30 min
Medium

Ingredients

  • 500 G /

    Octopus

  • 2 spoonful /

    WHITE WINE VINEGAR

    aceto-bianco Find out more
  • 2 /

    fennel

  • 3 /

    carrots

  • 100 G /

    “taggiasche” olives

  • Quanto basta /

    Capers

  • Quanto basta /

    Oregano

  • Quanto basta /

    EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOUR

    limonei Find out more
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Instructions

Clean the octopus thoroughly and cook it for about 30 minutes in water and vinegar, keeping the temperature below boiling point; check the consistency with a knife and when it is soft, and therefore cooked, switch off the heat, put a lid on the pan and leave it to stand for a least an hour.

In the meantime, prepare the salad ingredients. Clean the fennel bulbs and carrots and cut them into thin strips, transfer to a large bowl and add the olives, the capers, the oregano and the octopus, cut into pieces when it has cooled to just lukewarm.

Dribble in plenty of lemon-flavoured extra virgin olive oil and serve in jars with airtight tops, so it will be easier to take them on excursions.

THE CHEF:

SINGERFOOD

This blog is ‘four-handed’: two hands in the kitchen and two at the keyboard. Singerfood stemmed from our desire to talk about a young couple’s kitchen: simple meals, wine, beer, pictures, smiles, and lots of music.