Octopus Salad

("Polpo all’Insalata" - "Purpu Cunzatu")




·2 lb. polpo cooked and cut into bite size pieces

·2 cloves of garlic-chopped

·2 lemons

·chopped parsley (small bunch)

·¼ cup of olive oil

·few flakes of red pepper (Optional)

·salt, pepper






Place the polpo in a large bowl.
In a small bowl mix the olive oil, the juice of 2 lemons, garlic, ½ of the parsley, red pepper(optional) ½ teaspoon of salt and some pepper, and dress polpo with it. Taste for salt.
Serve at room temperature and garnish with remaining parsley.