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Soppressata Di Polpo: Octopus Salami with Arugula Salad, Shaved Fennel & Blood Orange
Photo: Anna Pelzer

Soppressata Di Polpo: Octopus Salami with Arugula Salad, Shaved Fennel & Blood Orange

19 ingredients 30 min + 1 hr 30 min 6 openrecipes
Soppressata Di Polpo: Octopus Salami with Arugula Salad, Shaved Fennel & Blood Orange

Thin slices of tender octopus meat paired with peppery arugula, shaved fennel and tart segments of blood orange, drizzled with nutty olive oil and finished with black lava salt.

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Estimated Nutrition (whole recipe, rough)

321
Calories
6g
Protein
15g
Fat
46g
Carbs

Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 17 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Orange 1 medium (131g) 62
Red Onion 1 medium (110g) 44
Fennel 1/2 bulb (87g) 27
Carrot 1 medium (61g) 25
Clove 1 tsp ground (2g) 7
Celery 1 stalk (40g) 6
Black Pepper 1 tsp ground (2.3g) 6
Arugula 1 cup (20g) 5
Garlic 1 clove (3g) 4
Rosemary 1 tsp dried (1.2g) 4
Thyme 1 tsp dried (1.4g) 4
Vinegar 1 tbsp (15ml) distilled 3
Sage 1 tsp ground (0.7g) 2
Bay Leaf 1 leaf (0.6g) 2
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Octopus not in our table 0
Salad not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 whole FOR THE OCTOPUS:
  • 2 stalks Fresh Octopus (about 2 1/2 - 3 Pound Size)
  • 1 whole Celery, Roughly Chopped
  • 2 whole Carrot, Roughly Chopped
  • 10 cloves Red Onions, Peeled And Quartered
  • 2 sprigs Garlic, Smashed
  • 2 sprigs Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 5 sprigs Fresh Sage
  • 2 whole Fresh Parsley
  • ½ cups Bay Leaves
  • ¼ cups Red Wine Vinegar
  • 1 Tablespoon Salt
  • ½ bulbs Whole Black Peppercorns
  • 1 whole FOR THE SALAD:
  • 1 cup Fennel
  • 2 ounces, fluid Blood Orange
  • 1 teaspoon Arugula
  • 1 pinch Extra Virgin Olive Oil

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By tastykitchen · Recipe sourced from openrecipes

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