Description
Delicious appetizer salad of octopus with olive oil and parsley, perfect for a healthy and balanced diet.
Ingredients
-
Parsley
1 coup
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Bay leaf
4 piece
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Garlic
8 tooth
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Onion
3 piece
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Octopus
1 piece
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Vinegar
-
Olive oil
-
Sugar
1 tsp
Cooking
Ingredients
In a deep saucepan (about 10 liters) of poured water to half, add the Bay leaves, 4 cloves of garlic, 1 whole peeled onion and put on fire. Bring to a boil. Then throw the octopus (thawed not necessary) and cook about 1 hour over medium heat. Take out and leave to cool. Octopus changes color slightly red.
At this time, cut into big pieces and dice the onion, pour vinegar (I used wine) and add 1 tsp of sugar. Leave to marinate for cooking time of the octopus (this removes the bitterness of the onion).
Once the octopus is cooled, cut it into pieces and throw into a salad bowl
Drain vinegar from onions and add to the octopus
Add also the finely chopped garlic and parsley. Dressed with vinegar and olive oil to taste (salt not necessary)
Stir and... Bon appetit. Salad is a light, at the same time nutritious. Perfect for the heat.
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