6 to 8)
Soppressata di polpo is a simple way to prepare octopus, particularly for students who are new to it. The octopi are poached, then packed into a terrine mold with some of the poaching liquid. The gelatin in the octopus sets it into a silky-textured block; the terrine is cut into thin slices and served with a sauce of finely chopped black olives, tomatoes, capers, red onion, and parsley.
If necessary, the dressing may be made in the food processor, but students at The Internat