Warm octopus salad from Polpo: A Venetian Cookbook (of Sorts) (page 120) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Livia on May 13, 2020

    Only addition was a sliced green chilli which worked really well. This was divine.

  • westminstr on March 08, 2017

    I made a reduced version of the recipe since octopus is kind of pricey and I wasn't sure how it would go, never having cooked it before. Well that was a mistake! This recipe was easy to cook (though a bit time consuming for boiling the octopus) and we loved it. Would definitely make again, my only regret was not having more octopus!

  • Breadcrumbs on April 28, 2015

    p. 120 - Oh my this is yummy! Well worth the wait and no worse for the advance prep of the octopuses (I’d be curious if that’s still the correct term for 1.5 octopuses RN) this made for a quick and delicious weeknight meal. I prepared the potatoes tonight and instead of 30 seconds in the microwave, I suggested that mr bc toss our suction-cupped friend on the grill to give it a smoky char. This worked beautifully. We loved this dish, what a treat for a weeknight. A beautiful spring evening with a meal that rose to the occasion. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9542820#9542820

  • L.Nightshade on April 20, 2015

    Mr. NS made this dish, and, against his instincts, pretty much followed the recipe. He did come over to me in the kitchen at one point, and whispered his confession that he wasn’t going to peel the potatoes. That was OK with me; we had red-skinned and yellow-skinned potatoes, so they just added a little additional color. When I finally found the creatures, they were baby octopodes (the correct Greek plural per RN, I had been guilty of calling them octopi), so he followed the directions for cooking moscardini on page 137. This only took about 15 minutes. This dish can be made well ahead, and it presents so nicely at table (assuming no one is squeamish about tentacles, certainly no one was at our table). It’s a lovely combination of flavors and textures.

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