Polipo alla Triestina Recipe

Name: Polipo alla Triestina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. braised octopus; Salt & pepper to taste; 6 tbs. spoons olive oil; 12 Ruby potatoes skin on (boiled, slightly cooled and cut in half); 3 tbs. red wine vinegar; 1 red onion, thinly sliced; 4 cups small colorful tomatoes (cherry/grape/heirloom); 1 bunch chives or scallions; 1 lemon; 2 heavy bottomed skillet or saute pan, 12 inch in diameter with covers

Servings: persons

1 1/2 lbs. braised octopus
Salt & pepper to taste
6 tbs. spoons olive oil
12 Ruby potatoes skin on (boiled, slightly cooled and cut in half)
3 tbs. red wine vinegar
1 red onion, thinly sliced
4 cups small colorful tomatoes (cherry/grape/heirloom)
1 bunch chives or scallions
1 lemon
2 heavy bottomed skillet or saute pan, 12 inch in diameter with covers

1
Cut the tentacles away where they join the head, clean the octopus head by squeezing out the core with your fingers and cut the head into thin slices.
2
Cut the tentacles into 1 inch pieces.
3
In the meantime warm some olive oil in the skillet.
4
Once the oil is hot add the octopus pieces, cover for about a minute and then saute until crispy.
5
Remove from pan and gently toss the tentacles with the potatoes in a large mixing bowl.
6
Pour in the vinegar, onion and tomatoes and continue to gently toss to coat well.
7
Toss in some chives and plate on desired vessel, sprinkle with chives.
8
Serve immediately.

1631

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs. braised octopus, Salt & pepper to taste, 6 tbs. spoons olive oil, 12 Ruby potatoes skin on (boiled, slightly cooled and cut in half), and more.

Yes, Polipo alla Triestina falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polipo alla Triestina

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