It's full summer: August, the month when Italians take off for vacation in droves, most heading for the seaside. Many Italian cities become ghost towns, populated only by handwritten CHIUSO PER FERIE ("Closed for holidays") signs and overheated tourists.
In bustling beachside eateries during these summer months, various seafood salads are popular antipasti for seafood-based lunches -- or a light lunches in themselves, when accompanied by some crusty bread. There are many variations, of course, but one of the most common -- and one of my favorites -- is a simple, traditional version made with octopus, potatoes, parsley, and celery. The purist, traditional version is flavored only with olive oil, lemon juice, parsley, salt, and black pepper, but you can also add garlic, fresh mint, and/or red chili pepper flakes as well, if you want a more piquant version.
Get the recipe: Octopus and Potato Salad (Insalata di polpo e patate).
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