Insalata Di Polipetti – Baby Octopus Salad

Insalata Di Polipetti – Baby Octopus Salad – Joe’s of Avenue U Brooklin NY USA


3 lbs. baby octopus
1 cup olive oil
1/4 cup parsley, chopped
2 cloves garlic
2 tbs. fresh lemon juice

How to make the Insalata Di Polipetti – Baby Octopus Salad

Clean the octopus well by turning it inside out and removing the eyes and the small bone at the head’s bottom. Boil them in a small amount of salted water from 25-45 mins, depending on their size. Drain, peel, skin, and cut the octopus into small pieces—season with chopped garlic, olive oil, lemon juice, salt, pepper, and all the parsley.
Let stand for a few hours before serving to allow the octopus to become tender by absorbing the dressing. This salad is also excellent served immediately while still warm.

Serves 4-6

Regional Recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at