Free Recipe Chickpea And Octopus Salad
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Chickpea And Octopus Salad Recipe
3/4 lb Raw baby octopus
(or substitute cooked
-octopus meat)
Coarse salt
2 c Fish stock or clam juice
1 c Water
1/4 c White vinegar
1 tb Black peppercorns
6 Bay leaves
1/2 lb Dried chickpeas; picked
-over,
And soaked in water to cover
-overnight
1-1/2 qt Water
3 tb Lemon juice
1/4 c Finely-chopped fresh parsley
1/4 c Finely-chopped fresh oregano
3/4 ts Salt
1 ts Freshly-ground black pepper
3 tb Fruity extra-virgin olive
-oil
1 Head Red-leaf lettuce; inner
-leaves only, for serving
1/4 c Crumbled feta cheese;
-(optional),
For serving
2 Italian Roma tomatoes;
-seeded and diced,
For serving; (optional)
Chickpea And Octopus Salad Preparation
If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and 5 bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup. When ready to use, cut the octopus into bite-sized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the remaining bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish; rinse and drain them well before adding to the salad.) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red-leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6255 broadcast 04-17-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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