O'purp a' nzalata
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O'purp a' nzalata is a typical Neapolitan dish, but cooked throughout Southern Italy, particularly in Campania, Sicily and Puglia. Probably its origins are Palermo: it is said, in fact, that the recipe would have come from Palermo in the Gulf of Naples. Octopus with salad can be prepared in various ways, and each region has its own variation. The Neapolitan one involves the addition of potatoes, celery, oil and lemon. Then there are those who prefer to enrich the already decided flavor of the octopus only with oil, lemon and parsley. Whether you opt for the first or second recipe, o' purp a' nzalata remains one of the tastiest and most saportiti dishes of the Neapolitan culinary tradition. It can be served as an appetizer before a first course of fish, or enjoyed as a second course accompanied by a side dish of tomatoes, salad or rocket. Below is the recipe with all the steps to prepare the octopus salad with celery and potatoes.
INGREDIENTS
1 kg octopus1 celery stalk (accio)4 potatoes2 lemonsextra virgin olive oilsaltPeppe
PREPARATION
Clean the octopus and cook it in a pot with water for about 30 minutes. Peel the potatoes and cut them into cubes. Blanch them in boiling salted water for 3-4 minutes. Cool them quickly in water and ice. Peel the celery and cut it into rounds. Blanch quickly in salted water. Once the octopus is cooked, cut it into chunks and transfer it to a bowl. Add the celery and potatoes, and season with salt, pepper, oil and lemon.
.jpg)
O'purp a' nzalata is a typical Neapolitan dish, but cooked throughout Southern Italy, particularly in Campania, Sicily and Puglia. Probably its origins are Palermo: it is said, in fact, that the recipe would have come from Palermo in the Gulf of Naples. Octopus with salad can be prepared in various ways, and each region has its own variation. The Neapolitan one involves the addition of potatoes, celery, oil and lemon. Then there are those who prefer to enrich the already decided flavor of the octopus only with oil, lemon and parsley. Whether you opt for the first or second recipe, o' purp a' nzalata remains one of the tastiest and most saportiti dishes of the Neapolitan culinary tradition. It can be served as an appetizer before a first course of fish, or enjoyed as a second course accompanied by a side dish of tomatoes, salad or rocket. Below is the recipe with all the steps to prepare the octopus salad with celery and potatoes.
INGREDIENTS
1 kg octopus
1 celery stalk (accio)
4 potatoes
2 lemons
extra virgin olive oil
salt
Peppe
PREPARATION
Clean the octopus and cook it in a pot with water for about 30 minutes. Peel the potatoes and cut them into cubes. Blanch them in boiling salted water for 3-4 minutes. Cool them quickly in water and ice. Peel the celery and cut it into rounds. Blanch quickly in salted water. Once the octopus is cooked, cut it into chunks and transfer it to a bowl. Add the celery and potatoes, and season with salt, pepper, oil and lemon.
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