Folpetti and moscardini are two varieties of small octopus found in Venice. They’re widely used in marinated salads with other vegetables or beans, in rice and pasta dishes, or stewed with seasonal vegetables such as peas.
- 3 (about 350gm) Dutch cream potatoes
- 550 gm (about 16) baby octopus, cleaned
- 80 ml (1/3 cup) red wine vinegar
- 3 stalks of celery, leaves and strings removed using a peeler and coarsely chopped
- 125 ml (½ cup) extra-virgin olive oil
- 1Cover potatoes in cold water, bring to the boil and cook until tender (10-15 minutes). Drain, peel and cut into 1cm pieces.
- 2Place octopus and 1 tbsp vinegar in a saucepan with enough water to cover. Bring to the boil, reduce to low heat and simmer until tender (20-25 minutes). Drain, cool, and place in a serving dish. Add celery and potato, then season with sea salt and freshly ground black pepper. Drizzle with olive oil and remaining vinegar, and serve immediately.
Drink Suggestion: Fragrant white vernaccia. Drink suggestion by Max Allen
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