Can anyone help me find a recipe for the italian marinated octopus tentacles salad ?

1 c. olive oil Vinegar, garlic, parsley, rosemary and lemon to taste


Wash octopus and tenderize with mallet. Place octopus in boiling, salted water for two hours until tender. Remove octopus from water, drain and cut into rounds. Combine octopus, oil, vinegar, garlic, parsley, rosemary, and lemon juice and allow to marinate overnight. Serve coldCan anyone help me find a recipe for the italian marinated octopus tentacles salad ?
There you go!





Octopus salad


Category Italian, Fish %26amp; Seafood


Serves/Yields 4


Difficulty Easy


Prep. Time 20 minutes


Cook Time 1 hour





Introduction


In Italy we serve this salad as a starter, usually followed by a pasta dish and a second course.


It's great in summer matched with a dry white wine like a Verdicchio or Regaleali


There are thousands variations of this dish, for example in some regions they add mussels and clams, or even shrimps, as well as other vegetables, like bell peppers or cucumbers.





Ingredients


1 Lb octopus (frozen will do, but fresh is much much better)


Juice of 1 lemon


1 celery stalk


2 laurel (fresh bay) leafs- dry bay leaf will do if fresh is not available


1 garlic_clove


1 teaspoon wine or cider_vinegar


Several black peppercorns


4 Tbsp extra_virgin_olive_oil


12 black gaeta or greek olives, pitted


Sea_salt, pepper, red_pepper_flakes


1 cork stopper





Directions


Step: 1


Clean octopus, removing eyes and the beak.


Bring 4 quarts salted water to a boil.


Add laurel, garlic, peppercorns and the octopus, and let the cork stopper float in the water. I do not know the scientific explanation, but here in Italy we believe that the cork will make the octopus more tender.


Cover and cook on low heat for one hour.





Step: 2


Meanwhile, dice the celery stalk and cut olives in half.


When the octopus is done, let it cool in it's water: when cold, remove skin and all the suction cups and cut tentacles and the head in small pieces, about 1/2 inch each.





Step: 3


Put octopus, celery, olives, in a serving bowl.


Add oil, vinegar, lemon juice. Season with salt, pepper and red hot chili pepper flakes to taste.


Let sit in the fridge for at least 3 hours before serving


Garnish with minced parsley.Can anyone help me find a recipe for the italian marinated octopus tentacles salad ?
Go to the Food network website and see what they have . Good Luck.
wow thats disgusting





how about we have a regular salad instead?
you mean calamari salad????


CALAMARI SALAD





2 lbs. squid, fresh or frozen, cleaned and skinned


1/4 c. white wine


Salt, pinch, if desired


1/4 tsp. dried red pepper flakes


6 sprigs fresh parsley





DRESSING:





2 tsp. finely minced garlic


2 tbsp. lemon juice


1 tbsp. red wine vinegar


3 tbsp. finely chopped parsley


1/2 c. finely chopped red onion


1/2 c. finely chopped celery


1/4 c. olive oil


1 red pepper cut into strips


1/2 c. pitted black olives


Oregano, basil to taste





Cut squid into rings about 1/2 inch. Cut tentacles into bite-sized pieces. There should be about 3 to 3 1/2 cups. In a saucepan, place squid, add wine and water to cover; add salt, pepper, garlic, red pepper flakes and parsley. Bring to a boil, reduce heat, cover and cook about 30 minutes. Drain.


To prepare dressing: In a bowl, mix garlic, parsley, lemon juice, vinegar, red onion, celery and olive oil together. Blend well. Toss squid with dressing. Chill for about 4 hours. To serve, garnish with red pepper strips and black olives. Makes 6 to 8 servings.
try this one?





Calabrian Octopus Salad - - Insalata di Polipi





Octopus Salad, or Insalata di Polipi: While we're on the subject of octopus, here's a Calabrian recipe for octopus salad that will be a nice antipasto.





INGREDIENTS:





2 1/4 pounds (1 k) octopus -- ideally small octopus


2 cups (1/2 l) strong red wine vinegar


2 cups (1/2 l) water


Olive oil


3 cloves garlic, minced


3 tablespoons parsley, minced


Salt %26amp; freshly ground pepper





PREPARATION:





Clean the octopus, and put them in a pot with the vinegar and the water. Salt the pot, bring it to a boil, cover it, and simmer the octopus until it's fork tender.





Drain the octopus, trim the suckers (which are unpleasantly rubbery) from the tentacles, and dice the octopus, putting the pieces in a bowl (terracotta will look nice here). Season them with the minced herbs, salt and pepper to taste, abundant olive oil, and serve.





A note: this salad will keep for several days if you seal it in a glass jar.





http://italianfood.about.com/od/octopusc鈥?/a>


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