Octopus Salad
("Polpo all’Insalata" - "Purpu Cunzatu")
Ingredients
- 2 lb. polpo cooked and cut into bite size pieces
- 2 cloves of garlic-chopped
- 2 lemons
- chopped parsley (small bunch)
- ¼ cup of olive oil
- few flakes of red pepper (Optional)
- salt, pepper
Preparation
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.
