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    PURPU (OCTOPUS) A STRICASALI

    (BOILED OCTOPUS)

    On the wooden benches of the ancient Ballarò market in Palermo, it stands out “U Purpu a Stricasali”.

    The skilled and folk traders of the area slice it and serve it on ancient (or old) colored glass dishes, simply boiled and seasoned with salt and lemon … as in the best tradition of Sicilian Street Food.

    (Only) by tradition, each octopus is tied to a line and a cork stopper, because, it is said, that cork makes it soften and, therefore, makes it less callous, but it is, only, an urban legend.
    In fact, cork only serves to fish out every octopus cooked in large aluminum pans.

    Clean the head of the octopus, remove the eyes and the beak and wash it well under running water.

    Immerse three times, holding the mollusk by the head, in the boiling water, where you have already added the aromas and salt.
    After the third time, let it fall into the water … and put the lid on.

    As soon as the water starts boiling again, lower the heat and let it cook.

    After half an hour, turn off the heat and leave the octopus another 20 minutes in the water, so that it softens.

    Drain and place it on a serving dish, decorated with parsley and lemon slices, serve with salt and lemon.

    …If possible, use one of the grandmother’s old plates in colored glass.

    INGREDIENTS FOR 4 PERSONS

    • 1 octopus of about 1 kg
    • boiling water
    • 1 tablespoon of sea salt
    • a sprig of rosemary
    • 1 laurel leaf
    • a slice of lemon
    • black pepper in grains

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