Photo: Insalata di Calamari e Polpo (Warm Seafood Salad) Recipe
Ingredients
- 18 baby octopus, boiled 45 minutes with a cork and cooled
- 8 small squid, peeled and cleaned, whole
- 2 scallions, thinly sliced
- 4 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon hot red pepper, fresh, thinly sliced
- 1 bunch mint, leaves removed to yield 1/4 cup whole leaves
- Salt and pepper
- 2 cups wild bitter greens, washed and spun dry
- 2 lemons, cut into wedges
Directions
Bring 2 quarts of water to a boil and add 1 teaspoon salt and 1 tablespoon red wine vinegar. Add the octopus and boil 1 minute. Add the squid and cook until it is just translucent, about 1 minute. Drain and place in a warmed bowl. Add the scallions, vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add the greens, toss again and serve warm with the lemon wedges.
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By lucia.gregoriad...
North Palm beac...
on February 20, 2011
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the cork helps to keep the octopus tender. its very important to follow timing or it will become very tough .. oh and it says to boil for 1 min because its a warm salad so you are basically rewarming the octopus...
By bplusbob_12405371
West Hartford, 45
on December 03, 2009
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First it says to cook the polpo for 45 minutes and then below the recipe says to cook it for 1 minute. Which is it?
And what DOES the cork do?
By dianne.underhil...
toronto, ON
on January 15, 2009
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does anyone know what the cork does? seriously!
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