Octopus alla La Risacca 6
After a recent trip to Italy, I was anxious to try the recipe we were given by the owners of my favorite seafood restaurant in Milan for making their famous octopus appetizer. It turned out just as tender as the octopus we had tasted in Italy, and would make an impressive appetizer for a seafood meal.
Fresh octopus can be difficult to find if you do not live in a large city, but many grocery stores are now carrying frozen octopus which is a good alternative if you cannot find it fresh. This dish would make a great appetizer, or a great lunch entree and is best served at room temperature.
Deborah Mele 2011
Octopus With Potatoes
Yield: Serves 4 - 6
Prep Time: 15 mins
Cook Time: 30 mins
An octopus dish taken from a famous Milanese seafood restaurant.
1 (2-3 Pound) Octopus
2 Wine Corks
2 Cups White Wine
3 Large Potatoes Cut Into Quarters
Extra Virgin Olive Oil
Fresh Chopped Parsley
Juice Of 1 Lemon
4 Tablespoons Capers (Optional)
Place the octopus in a pot with the corks, wine and lemon.
Cover the octopus with water, and place the pot over high heat and bring it to a boil, then turn the heat down to medium, and cook until tender when pierced with a fork.
You'll need to check the octopus fairly frequently, and once it is tender, cover and remove from the heat.
Allow to cool to room temperature covered.
While the octopus is cooling, boil the potatoes until tender.
Remove from the heat, skin and cut into 2 inch pieces.
Place in a bowl and add fresh chopped parsley, lemon juice and olive oil to coat lightly.
Stir in capers if using.
Season with salt and pepper.
Once cool, remove the tentacles from the head and cut into 1 to 2 inch pieces. Cut the head into pieces as well. Place the octopus in with the potatoes and gently mix together.