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Octopus salad
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1,500 g of octopus,
3 tablespoons extra virgin olive oil,
1 tablespoon chopped parsley,
1 glass of vinegar,
salt,
pepper.
Introduction
The shallow depths of the Mediterranean do not allow the capture of large octopuses, therefore the meats of our octopuses, although rich in connective, if cooked carefully are rather soft. Octopus has reduced fat content and therefore provides small amounts of calories.
Preparing
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