Re-posting this beautiful and summery recipe from my sister’s blog Barbara’s Kitchen. The passion for food runs in the family, and this dreamy seafood recipe will make you feel like you are in one of those cobbled street of Portofino or Capri.
Octopus is rich in vitamin B12 and selenium, among other nutrients, and a good source of proteins, that can counterbalance the carbohydrates in the ciabatta bread.
Ingredients (serves 4)
- 1 fresh octopus (800 grams)
- 8 slices of ciabatta bread or sourdough bread
- 3 celery stalk
- 1 small red onion
- 2 baby cucumber
- few heritage tomatoes
- a handful of capers under salt,
- 2 lemons
- 1 lime
- Extra-virgin olive oil
- 1 bay leaf
- some black peppercorn
- 1 tablespoon of white wine vinegar( optional)
Boil the octopus, together with one bay leaf, one celery stalk and some black peppercorns ( it takes around 40 min). Once cooked, take the skin off and slice it up. Put it in a bowl with a little bit of lemon juice, a sprinkle of olive oil and a bit of black pepper for a couple of hours.
In the meantime sprinkle the stale (or slightly toasted) bread slices with some cold water. take the excess water away, crumble the slices of bread and put them in large serving plate with a tablespoon of white wine vinegar, ( or some lemon juice) and a sprinkle of olive oil. Finely chop the onion, celery and cucumber. Add the sliced octopus, and the capers, season with some extra olive oil if you wish and some finely sliced lemon peel. The dish looks and taste wonderful!