In the coastal towns of Puglia, insalata di polpo appears at the start of summer meals, usually alongside a glass of chilled white wine and before anything else arrives. The octopus is boiled slow, cooled in its own water, dressed with olive oil and lemon, and served at room temperature. What changes from kitchen to kitchen is what goes alongside it.
This version adds Gusta's pepper compote, which is sweet roasted peppers cooked down into a thick, jammy paste. The compote becomes part of the dressing, carrying both the sweetness of roasted pepper and a gentle thread of acidity. Against the mild brininess of the octopus and the snap of parsley, it works in the way that Puglian cooking often works: bright, uncomplicated, precise.
The salad needs at least twenty minutes to rest before serving. The dressing works into the flesh, the celery softens slightly, and the compote distributes through the bowl. Do not refrigerate it: cold contracts the octopus and mutes the olive oil. Room temperature is the correct temperature for this dish.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a boil with the bay leaves, peppercorns, and a generous pinch of salt. Add the garlic clove.
Hold the octopus by the head. Dip just the tentacle tips into the boiling water three times in quick succession, lifting out each time. The tentacles curl on contact. Lower the whole octopus into the water.
Reduce to a steady gentle simmer. Cook uncovered for 45 to 55 minutes, depending on size. The octopus is done when a metal skewer passes through a tentacle at its thickest point with no resistance.
Turn off the heat. Leave the octopus in the water for 30 minutes. The residual heat continues the cooking and the water keeps the flesh from drying out.
Lift the octopus out and let it cool until comfortable to handle. Peel away the purple outer skin by rubbing gently with your fingers under cold running water. Cut the tentacles and body into 1 in pieces.
In a large bowl, whisk together the olive oil, red wine vinegar, and lemon juice. Season with salt. Add the celery, red onion, and parsley and toss briefly.
Add the octopus pieces and fold through the dressing. Spoon in the pepper compote and fold gently until evenly distributed. Taste and adjust with more vinegar or lemon.
Rest the salad for at least 20 minutes before serving. Serve at room temperature, not cold.
You made Insalata di Polpo con Composta di Peperoni. Time to eat.
A new recipe in your inbox each month. No noise.
If the octopus is over 1.2 kg, add 10 minutes to the simmering time. Start with half the jar of compote, taste, then add more. The compote carries sweetness and acidity: too much and it dominates the dressing.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $27.97
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.