Nonna Santoro's insalata di polpo recipe.

1 or more octopus (4 to 5 pounds) nonna said the smaller ones were more tender....
4 stalks celery, medium diced
4 lemons, juiced
2 cloves garlic, minced
3/4 red onion, medium diced
1 tablespoon flat leaf Italian parsley, chopped
Olive oil
Salt and pepper, to taste
Directions
In large stock pot (outside if possible to keep from stinking up your house) boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large bowl, add celery, juice from the lemons, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Refrigerate several hours or overnight to allow flavors to blend. Remove from bowl and serve at room temperature/slightly chilled.


This recipe is a favorite of mine, the measurements were never exact (add enough so it tastes right). I was introduced to this recipe by my father-in-law Giuseppe (RIP) when my wife and I were first dating, he was thrilled I loved all foods and quickly took me under his wing to teach me the recipes from his childhood in Bari, Italy. From the family meatball recipe to a simple tomato, pepper and olive dish meant to be served family style around a couple loaves of bread for dipping.

His love for cooking, a bit of drinking fine cognac and whiskey, along with good conversation has left it's mark on me and how dinner is served in our house.

Salute!