Usually when we visit my father in law in Puglia, we can choose what we would like for lunch. He always has been the chef of the family and is often our telephone joker when we are unsure of how to cook something. He knows all the dishes from the top of his head. So the first time I ever met him, he prepared this octopus salad for us which is one of my ever favourite dishes!
Insalata di polpo
2 whole frozen, cleaned octopus
1 celery stalk
1 cork of a wine bottle
salt & pepper
extra vergine olive oil
chopped flat parsley
Bring water in a large pot to boil and add the onion, celery and carrot. Once the water is boiling, add the frozen octopus and the cork. Rumours say, that the cork will make the octopus more tender. Once the water is boiling again, keep it boiling for exactly 30 minutes. Then remove the octopus from the pan and cut them up nicely.
Put the chopped pieces in a bowl and add lemon juice and a good olive oil according to your taste. Add a bit of salt and pepper and sprinkle the parsley on top. Best is, to let is sit for at least one hour (the longer the better) so the flavours mix nicely. Serve with ciabatta