Octopus in the Sardinian Way

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

Octopus is one of the few meats improved by freezing. It can be rubbery when fresh, even when cooked with patience. Introducing it to a minus-zero temperature breaks down its obstinate cell structure, so I would advise freezing it before use if you know it is fresh - 48 hours should do the trick.

Susanah, a tiny, twinkling Italian matriarch who has fed me often and well, presented a happy table with this dish on one of my holidays to Sardinia. Among her other delights were such thin