Folpetti
- Antipasto
- Easy
- 4
- 30 minutes
PT30M
Valeria's folpetti recipe shows you how to cook this Venetian classic to perfection. Buy pre-prepared and tenderised octopus for a fantastically quick and simple dish, and serve as a seafood starter or antipasti.
Ingredients
Folpetti
- 750g of baby octopus
- 1 tsp black peppercorns
- 2 bay leaves
- 1 garlic clove, minced
- 3 tbsp of extra virgin olive oil
- 1 lemon , juiced
- 2 tbsp of flat-leaf parsley, finely chopped
- fine sea salt
- freshly ground black pepper
Method
1
To clean the baby octopus, simply remove eyes and beaks. Wash them thoroughly under cold running water and pat dry before using. You can buy tenderised baby octopus, or just freeze them and then thaw them (check that they haven't been frozen before) to make them more tender
2
Bring a pan of water with the peppercorns, bay leaves and garlic to the boil. Stir in the baby octopus (hold each by the sac for a second; dip the tentacles to make them curl before plunging the whole thing in water)
- 750g of baby octopus , cleaned and tenderised
- 1 tsp black peppercorns
- 2 bay leaves
- 1 garlic clove, minced
3
Cover and cook for 10–12 minutes, or until tender (the exact cooking time depends on the size of your octopus). Drain, discarding the aromatics, and set aside
4
Heat 1 tablespoon of the olive oil in a large frying pan. When hot, add the octopus and sauté for 2–3 minutes, just enough for their skin to blister ever so slightly, and for the ends to curl up and become crispy. Season with salt, pepper and lemon juice and sprinkle with parsley to serve
- 3 tbsp of extra virgin olive oil
- 1 lemon , juiced
- 2 tbsp of flat-leaf parsley, fine chopped
- fine sea salt
- freshly ground black pepper
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Folpetti
