Name: Octopus, Cannellini And Arugula Salad
Ingredients: A; (3 1/2-pound) frozen; ; octopus, thawed; 2 Carrots; sliced; 1 lg Onion; sliced; 3 Fresh parsley sprigs; 1 ts Whole black peppercorns; 8 Whole cloves; 1 Bay leaf; 2 Celery ribs; 1 rib halved and; ; the other cut into; ; 1/4-inch-thick; ; slices; 1/2 c Dried cannellini or Great Northern beans; picked over; 1 bn Arugula; washed well and; ; spun dry; 3 tb Lemon juice; 2 tb Extra-virgin olive oil; 1/4 ts Dried hot red pepper flakes

CATEGORY	CUISINE	TAG	YIELD
Grains		April 1995	1	servings

INGREDIENTS

		A; (3 1/2-pound) frozen
		; octopus, thawed
2		Carrots; sliced
1	lg	Onion; sliced
3		Fresh parsley sprigs
1	ts	Whole black peppercorns
8		Whole cloves
1		Bay leaf
2		Celery ribs; 1 rib halved and
		; the other cut into
		; 1/4-inch-thick
		; slices
1/2	c	Dried cannellini or Great Northern beans; picked over
1	bn	Arugula; washed well and
		; spun dry
3	tb	Lemon juice
2	tb	Extra-virgin olive oil
1/4	ts	Dried hot red pepper flakes

INSTRUCTIONS

Cut tentacles from octopus and discard head. In a large kettle combine
octopus, carrots, onion, parsley, peppercorns, cloves, bay leaf, and halved
celery rib with water to cover. Bring water to a boil and simmer, covered,
40 minutes, or until octopus is tender. Remove kettle from heat and cool
mixture
30    minutes.
While octopus is cooking and cooling, in a saucepan simmer beans in 4 cups
water, covered, 45 minutes, or until tender, and remove pan from heat. Cool
beans in cooking liquid and drain.
Transfer octopus with tongs to a colander and rinse gently under cold water
to remove as much of purple outer coating as possible without removing
suction cups. Drain octopus and cut into 1 1/2-inch-long pieces. In a bowl,
combine octopus and beans. Salad may be prepared up to this point 1 day
ahead and chilled, covered.
Chop enough arugula (preferably larger leaves) to measure about 1/2 cup.
In a large bowl toss together octopus and beans, chopped and whole arugula,
celery slices, lemon juice, oil, red pepper flakes, and salt and freshly
ground black pepper to taste.
Serves 12 as Part of a Buffet.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 384 Calories (kcal); 28g Total Fat; (61% calories from fat);
4g Protein; 35g Carbohydrate; 0mg Cholesterol; 129mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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