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Musky Octopus Napoletana
Musky Octopus Napoletana
(Moscardini alla Napoletana)
 
 
Ingredients:

2 and 1/4 lbs (1 kg) musky octopuses, cleaned
2 tablespoons fresh flat-leaf parsley, chopped
1 garlic clove, chopped
Juice of 1 lemon, strained
6 tablespoons extra virgin olive oil
Salt and pepper 

Directions:

Cook the octopuses in salted, boiling water for about 10-15 minutes, depending on their size.

Drain, cut into pieces and place in a dish.

Mix together the olive oil, garlic, lemon juice and parsley in a jug.
 
Season with salt and pepper.
 
Pour the dressing over the octopuses.

Leave in a cool place for about an hour for the flavors to mingle before serving. Serves 4.

That's it!
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