Folpetti Conditi
Folpetti conditi are small boiled musky octopuses dressed warm with extra virgin olive oil, fresh lemon juice, parsley and finely sliced crunchy celery. A classic Venetian bàcaro and lagoon market food.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large stockpot
- •Tongs
- •Chef's knife
- •Mixing bowl
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 210 kcal
Instructions
- 1
Fill a large stockpot with water, adding the vinegar, bay leaves and peppercorns.
- 2
Bring the cooking water to a rolling boil over medium-high heat.
- 3
Hold each octopus by the head with tongs and dip the tentacles into the boiling water three times until they curl.
- 4
Lower the octopuses completely into the water and reduce the heat to a gentle simmer.
- 5
Cover the pot and simmer for 25 to 30 minutes until a skewer easily pierces the thickest part of the body.
- 6
Turn off the heat and leave the octopuses in the warm cooking water for 10 minutes to stay tender.
- 7
Lift out the octopuses with a slotted spoon and drain thoroughly on a board.
- 8
Cut the octopuses in half or into bite-sized pieces, leaving very small ones whole.
- 9
Place the warm octopuses into a mixing bowl while still steaming.
- 10
Add the sliced celery, chopped parsley, minced garlic, olive oil, lemon juice, salt and black pepper.
- 11
Toss everything together gently until glossy and well combined, then serve immediately while warm.
Chef's tips
Dipper dipping the tentacles curls them attractively and ensures even cooking. Letting the octopus rest in the warm cooking liquid off the heat prevents the delicate skin from tearing away and tenderises the meat. Dress while still warm so the octopus absorbs the lemon and olive oil flavours thoroughly.
Ingredient substitutions
- small musky octopuses (folpetti) → baby common octopus or tender baby cuttlefish
- white wine vinegar → half a fresh lemon squeezed into the poaching water
Storage
Store leftovers in a sealed container in the fridge for up to two days and bring to room temperature before eating.
Reheating
Do not microwave; gently warm over a steam bath or enjoy at room temperature.
Common mistakes to avoid
- •Boiling the octopus too violently, which makes the delicate flesh rubbery and strips the purple skin.
- •Dressing the octopus after it has gone stone cold, which stops the oil and citrus from penetrating.
Serving suggestions
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