📝 About This Recipe
Transport yourself to the bustling fish markets of Rialto with this classic 'Folpo alla Veneziana,' a cornerstone of Venice's vibrant street food culture. Traditionally served in paper cones or small plates at local 'bacari' wine bars, this dish features tender octopus steeped in a fragrant broth and dressed simply with a bright, herbaceous vinaigrette. It is a masterclass in Venetian simplicity, where the quality of the seafood shines through with every tender, succulent bite.
🥗 Ingredients
The Octopus
- 1 kg Small Octopus (Folpi) (cleaned, preferably fresh or high-quality frozen)
- 1 piece Cork (clean wine cork, a traditional Venetian secret for tenderness)
The Poaching Liquid
- 3 liters Water
- 2 tablespoons White Wine Vinegar (helps maintain the color and texture)
- 2 pieces Bay Leaves (dried)
- 5-6 grains Black Peppercorns (whole)
- 1 tablespoon Sea Salt
- 1/2 piece Lemon (sliced)
The Venetian Dressing (Salsa)
- 80 ml Extra Virgin Olive Oil (high quality, fruity)
- 1 bunch Fresh Parsley (finely chopped)
- 1 clove Garlic (minced very finely or crushed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 4 pieces Lemon Wedges
- 1 stalk Celery Heart (thinly sliced for crunch)
👨🍳 Instructions
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1
Thoroughly rinse the octopus under cold running water, ensuring the suckers are free of any sand or grit.
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2
In a large, deep pot, combine the 3 liters of water, white wine vinegar, bay leaves, peppercorns, sea salt, and lemon slices.
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3
Bring the poaching liquid to a rolling boil over high heat. Drop in the wine cork; according to Venetian tradition, the enzymes help tenderize the meat.
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4
Perform the 'curling' ritual: Hold the octopus by the head and dip the tentacles into the boiling water for 3 seconds, then remove. Repeat this 3-4 times until the tentacles curl beautifully into tight spirals.
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5
Submerge the entire octopus into the water. Lower the heat to a gentle simmer (the water should barely tremble, not boil vigorously).
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6
Cover the pot and cook for approximately 40-50 minutes. Check for doneness by piercing the thickest part of a tentacle with a skewer; it should slide in like butter.
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7
Crucial Step: Once tender, turn off the heat and let the octopus cool inside the poaching liquid for at least 20 minutes. This prevents the skin from peeling and keeps it moist.
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8
While the octopus rests, prepare the dressing by whisking together the extra virgin olive oil, minced garlic, lemon juice, and plenty of chopped parsley in a small bowl.
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9
Remove the octopus from the liquid and place it on a cutting board. Cut the head into strips and the tentacles into bite-sized pieces (about 2-3 cm long).
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10
Place the warm octopus pieces in a mixing bowl. Pour the parsley dressing over them while they are still warm so they absorb the flavors.
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11
Add the thinly sliced celery heart for a refreshing textural contrast and toss gently.
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12
Arrange the Folpo on a serving platter or in small bowls. Drizzle with any remaining dressing from the bowl and serve immediately with lemon wedges.
💡 Chef's Tips
Always let the octopus cool in its own water; removing it immediately into cold air makes the skin tough and rubbery. If you use frozen octopus, you can skip the 'cork' trick as freezing naturally breaks down the fibers to tenderize the meat. Don't over-salt the poaching water; the octopus is naturally salty from the sea and will concentrate as it cooks. For the most authentic street food experience, serve the octopus slightly warm (tiepido) rather than piping hot or refrigerator cold.
🍽️ Serving Suggestions
Pair with a crisp glass of Venetian Select Spritz or a cold Ombra (a small glass of local white wine like Soave). Serve alongside grilled white polenta slices to soak up the herb-infused olive oil. Add a side of marinated 'cipolline' (small onions) or green olives for a complete Venetian Cicchetti spread. Enjoy with a crusty piece of sourdough bread to ensure not a drop of the dressing goes to waste.