Polpo Fritto -
Purpu frittu is a popular dish in most Mediterranean countries. It is preferred because the octopus can be
cooked in advance and easily and quickly sautéed with garlic, parsley and olive oil and served as a warm
appetizer. Slice the garlic coarsely, so that it can be removed or discarded.
2 lb. polpo cooked, leave the tentacles whole or cut into bite size pieces
3 cloves of garlic-sliced
¼ cup of olive oil
chopped parsley (small bunch)
few flakes of red pepper (Optional)
1 lemon for garnish
In a large skillet heat the oil. Add the sliced garlic and increase the heat to high. Add the
polpo, half of the parsley and sauté for about 3 minutes.
Add red peppers (optional), salt and pepper to taste.
Transfer it to a serving dish and garnish with remaining parsley.
Serve preferably hot or warm.