John Myers
Fish: Insalata Di Pulpo
The perfect fish: insalata di pulpo recipe with a picture and simple step-by-step instructions.
- 1 piece Pulpo, approx. 800 g – frozen here
- 2 piece Bay leaves
- 5 piece Juniper berries
- 1 teaspoon Peppercorns, black
- 2 piece Spring onions fresh
- 1 piece Fresh onion
- 0,5 bunch Parsley smooth
- 3 tablespoon Olive oil
- 1 tablespoon White balsamic vinegar
- 1 tablespoon Sugar
- Salt and pepper
- Cook the frozen animal together with salt, sugar, the parsley stalks, bay leaves, juniper and peppercorns until soft for about 45 minutes.
- Take it out and let it cool down a bit. Remove the head and chewing tools and possibly also the purple skin. (A matter of taste!)
- Now cut the pulpo into small pieces.
- Peel and dice the onion. Heat a tablespoon of olive oil in a pan and briefly fry the pulp pieces and the onion in it. Pour into a suitable bowl.
- Clean the spring onions, cut into small rings, chop the parsley leaves and add to the salad.
- Make a marinade from oil, vinegar, salt, pepper and sugar and pour this over the salad. Stir well and let steep overnight.
- Serve on rocket or lamb’s lettuce.
- Note 8: Since I unfortunately did not get a fresh animal without having to lose 5 kilos, I ordered the Pulpo on the Internet. It came after two days, in a styrofoam box with dry ice. The quality is just great and I will definitely let some come again. ;-)))))
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