|
|
|
INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 90 MIN SERVINGS: 4 COST: HIGH
4 ARTICHOKES, CLEANED AND THINLY CUT
|
2 LB. OCTOPUS
|
5 TABLESPOONS FRESH LEMON JUICE
|
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
|
SHAVED PARMIGIANO REGGIANO CHEESE
|
SALT TO TASTE
|
RECIPE
BRING A LARGE POT OF WATER TO BOIL. HOLDING THE OCTOPUS FROM THE TOP, DUNK THE TENTACLES IN THE WATER AND TAKE THEM OUT OF THE WATER 2 OR 3 TIMES OR UNTIL THE TENTACLES CURL. ONCE THE TENTACLES ARE CURLED PUT THE OCTOPUS IN THE WATER AND BOIL, COVERED, FOR ABOUT 1 HOUR. ONCE COOKED, LEAVE THE OCTOPUS IN ITS WATER.
|
ADD THE OLIVE OIL, LEMON, PARSLEY AND SALT TO THE ARTICHOKES AND STIR
|
SKIN THE OCTOPUS AND DICE IT
|
ADD THE OCTOPUS TO THE ARTICHOKES AND ADD THE PARMIGIANO CHEESE. STIR.
|
SERVE AS AN APPETIZER WITH ITALIAN BREAD AND BUON APPETITO!!