Hello my dear readers,
Another Friday is here and another week has gone. I feel like we are in Dr. Who’s Tardis 🙂
Ready for the weekend? Ready for an aperitivo? You know, in my family, Friday evening we have a tradition: aperitivo time 🙂
And with an aperitif of course we need some delicious food 😋
When you enter the bacaro in Venice, between all the delicacies you will definitely find boiled baby octopus. An easy to prepare dish that satisfies both adults and children.
Baby octopus have always been the protagonists of poor cuisine in Venice. They were boiled, fried or grilled. Today they are part of the famous “antipasto alla venexiana” along with the canocchia (canocia), with cuttlefish eggs, shrimps, an appetizer of boiled fish, served with oil, lemon and boiled potatoes which can be served also as a street food.
Baby octopus, a good extra virgin olive oil, fresh parsley, garlic and lemon are the main components of this exquisite appetizer. Simple and poor ingredients but a super delicious dish.
Ingredients:
- baby octopus
- extra virgin olive oil
- black pepper
- salt
- fresh lemon juice
- fresh parsley
How to do it:
Wash and clean very well the baby octopus. In a large saucepan put plenty of water and once the water is boiling, dip the baby octopus. Cook for about half an hour, 40 minutes, making sure it will not harden too much, as longer it boils and harder will become.
In the meantime, prepare your dressing with finely chopped parsley, garlic, extra virgin olive oil, fresh lemon juice, salt & pepper.
Turn off the heat and drain your baby octopus. Cut them in half and season with the dressing.
Is so so simple yet so delicious!
With a glass of wine or prosecco, is perfect for an appetizer or as a meal served with boiled potatoes.
All photo credit: Popsicle Society
And if you would like to create the perfect table to entertain your family or friends at home, remember to visit my store where you can find carefully selected tableware for your perfect table.
Thank you for reading 🌸😊
Have a wonderful weekend 🥂
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