Insalata di Polpo – Italian Octopus Salad

Insalata di Polpo – Italian Octopus Salad

With a several frequent veggies and herbs, generate a refreshing antipasto salad with octopus that is confident to entice eaters.

When my husband was a boy or girl, he utilised to fish for polpi (octopuses) in the summer season months when his family still left the warmth of Rome for their tiny household near the city of Latina together the Tyrrhenian Sea, a subdivision of the Mediterranean.

Since octopuses creep and crawl greater than they swim, they like to congregate around rocks. my spouse and his cousins applied to stand on the pier that stretched out about lower cliffs and fish for the eight-tentacled creatures. To capture an octopus they applied a distinctive lure termed a polpara, which experienced a very little weighted system surrounded by fish hooks. The polpara was connected to a line, which they bobbed up and down to catch the octopus’ attention.

When a curious octopus wrapped its tentacles all around the lure, they boys pulled the line up to declare their catch. Back again house, my husband’s mamma, Maria, or his aunt, Zia Elena, cooked the octopus and produced a mouth watering antipasto of insalata di polpo.

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In this article in the land-locked Midwest of the United States, we fish for our octopus at the neighborhood seafood industry, and delight in the squeals of awe from our buddies and family members who’ve never ever taken care of or eaten this tasty sea creature.

Insalata di Polpo – Italian Octopus Salad

Cara Quinn

With a couple widespread vegetables and herbs, produce a refreshing antipasto salad with octopus that is certain to entice eaters.

Course Antipasto, Appetizer

Delicacies Italian, Mediterranean

  • Two octopuses roughly 500 grams or all-around 1 pound every single.
  • 2 carrots or a handful of little one carrots, diced
  • 2 stalks celery diced
  • A bunch of flat leaf Italian parsley chopped
  • Olive oil adequate to cover octopus
  • Juice of 2 lemons
  • 1 clove garlic finely chopped
  • Salt to style
  • Place the octopuses and a cork from a recently opened bottle of wine into a significant pot of cold water. If you don’t have a bottle open up, this is a fantastic excuse to uncork a single! No-a single appreciates why, but southern Italians swear that a cork in the h2o renders the octopus more tender. Deliver the drinking water to a boil, and then permit boil gently for 20 minutes. Flip off heat, and enable the octopus to interesting to room temperature in the h2o it was cooked in.

  • In the meantime, dice the carrots and celery finely, and the garlic tremendous-finely. Chop about 2 tablespoons of flat leaf Italian parsley. Spot it all alongside one another into a medium bowl.

  • Take out the octopus from the drinking water and pat it dry with paper towels. Lower into small pieces, and include it to the bowl. Deal with with added-virgin olive oil, stir in the juice of a single lemon, and salt to flavor. Enable sit at space temperature for about 30 minutes for the flavors to convey themselves, then serve.

Cara Quinn & Stefano Follega


Owing Spaghetti is our blog site on the food stuff, wine and other marvels of Italy. We are Italian expatriates dwelling in the superb metropolis of Minneapolis. Our mission is to share our favorite recipes, pairings, and other suggestions with you, so that you too can have a flavor of La Dolce Vita.&#13
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Ciao! I’m Stefano. I was born and grew up in Rome, where I helped my family members have a tendency to our olive groves and make olive oil each and every yr, learned the insider secrets of homemade cooking from my mother and grandmother, and viewed my father and grandfather make wine with grapes developed in the hill cities outside the house of Rome. Since then, I have analyzed wine formally via the Worldwide Sommelier Guild. I enjoy sharing my understanding of wine with many others, especially when accompanied by reliable Italian food items.&#13
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Buon Giorno! I’m Cara. I am from the U.S., but I lived in Rome for 9 years, getting enamored to start with with the Eternal City and then with Stefano. I married Stefano, turned an Italian citizen, began our family members in Rome, and when I was there I realized from household and close friends the art of planning Italian meals and of appreciating existence Italian style. I unwind in the kitchen area, and obtain satisfaction in serving delectable foodstuff to friends and family members.