Insalata di polpo

Fellow food blogger Frank Fariello is a retired lawyer with strong ties to his Italian heritage. He started his blog in 2009, to honor the cooking of his Italian grandmother. His blog is called Memorie di Angelina because it was at her house for “leisurely Sunday dinners” where his love of food and, eventually cooking, began.

What I love about his blog is that Frank is the Italian culinary police that I always kid about! No, he doesn’t chastise other cooks for any Italian culinary faux pas, but his recipes are traditional and authentic. Mostly he covers the cuisines of Rome and Naples, but also provides Angelina’s specialties, who was from Campania, Italy. Frank provides a history and provenance of every recipe.

From Frank: “Memorie di Angelina offers up something that many other blogs do not – a real focus on technique and the actual experience of cooking, presented in a way that strives to both educate and entertain. After reading one of my recipes, I want you to feel confident that you can make it, too.”

I was slightly skeptical of using pre-cooked octopus, but if The Man suggested it, I decided it was the way to go. I was able to find it easily on a website I’ve used before called Fulton Fish Market.

The octopus arrived frozen, and was quick and easy to thaw. Soon enough I was nibbling on it while making this salad.

Insalata di Polpo
Serves 4-6

1 kilo (2 lbs) octopus, pre-cooked or fresh

For the dressing:

150 ml (a bit over 1/2 cup) olive oil
The juice of a half or a whole lemon
1-2 garlic cloves, peeled and finely minced
A few sprigs of fresh parsley, finely minced
Salt and pepper
Cayenne pepper flakes

For the salad:

Potatoes, boiled in their skins, then peeled and cut into wedges
Avocado
Celery, thinly sliced
Carrots, peeled and thinly sliced
Cherry tomatoes, cut in half
Olives
Capers, drained
Arugula
Thai chile peppers, thinly sliced (my addition)

If using pre-cooked octopus, rinse and drain it well and pat it dry with paper towels. Cut the tentacles into cubes and head, if included, into strips. If using fresh octopus, boil it until tender, drain it and let it cool until just slightly warm beforehand.

Whisk all the dressing ingredients together until well emulsified. Taste and adjust for acidity and seasoning.

Pour the dressing over the octopus and mix well, together with the salad ingredients. Let everything rest for a good 30 minutes or more.

Serve on a bed of arugula or tender lettuce leaves.

This salad was so good I couldn’t stop eating it! Great flavors and textures, and the octopus itself was wonderful.

Thank you, Frank, for introducing me to this fabulous salad!