("Polpo all’Insalata" - "Purpu Cunzatu")
·2 lb. polpo cooked and cut into bite size pieces
·2 cloves of garlic-chopped
·chopped parsley (small bunch)
·¼ cup of olive oil
·few flakes of red pepper (Optional)
Place the polpo in a large bowl.
In a small bowl mix the olive oil, the juice of 2 lemons, garlic, ½ of the parsley, red pepper(optional) ½
teaspoon of salt and some pepper, and dress polpo with it. Taste for salt.
Serve at room temperature and garnish with remaining parsley.