Classic pastries with octopus salad

Name: Classic pastries with octopus salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: Crispy baked puff pastry 12; Extra virgin olive oil to taste; Lemon juice ½; Carrots 1; Celery 1; Fine salt to taste; Octopus 0.9 lb; Garlic 1 clove; Bay leaves 1 leaf; Carrots ½; Cloves 1; Celery ½ rib; Fine salt to taste; Parsley to chop 1 tuft; Black pepper to taste; Extra virgin olive oil to taste; Lemon juice 2 spoonfuls

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Calories per serving

Energy Kcal 82
Carbohydrates g 9.9
of which sugars g 2.1
Protein g 4.6
Fats g 2.7
of which saturated fat g 0.53
Fiber g 1
Cholesterol mg 22
Sodium mg 248

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Makes: 12 pieces
Cost: Average

PRESENTATION

So here's the deal, sfoglie classiche con insalata di polpo is like the ultimate summer treat along the stunning Mediterranean coast. And you know what? It’s super popular during those seaside aperitifs. This dish is all about sfoglie classiche con insalata di polpo, which means crispy baked pastry sheets topped with a fresh octopus salad. Really good stuff. The pastry? It's got that light, golden crunch everyone loves in finger foods. Perfect with the tender octopus pieces.

In southern Italy, they often throw in a bit of carrot and celery julienne for some crunchy texture. I mean, it's all about those Mediterranean veggies, right? The salad’s seasoned just enough to let the seafood shine through. It's got this balanced vibe that's light yet super satisfying. Ideal for those moments when you want to just chill with friends. Maybe sip some white wine. And look, snack on something special but unfussy.

If you’re into easy ricette mediterranee, this is your go-to. They show up at many summer gatherings, always a hit for being simple and so visually appealing. Plus, they've got that moist, zesty vibe from the octopus and fresh veggies. Antipasto di polpo isn’t just a pretty sight—it’s super convenient to eat while mingling or relaxing outside. For sure.

Thing is, the pastry sheets stay crisp even when topped with the salad, giving you that satisfying snap before the softer octopus and the light tangy taste of the veggies. Whether you call them stuzzichini con polpo or just awesome finger food di mare, these bites capture the heart of seaside dining. It’s really really all about using fresh ingredients, keeping it simple, and letting each flavor speak for itself. That's what makes sfoglie classiche con insalata di polpo such a staple for laid-back Italian summers. Every bite? Feels like a little celebration of the season’s bounty.

INGREDIENTS

Calories per serving

Ingredients for 12 appetizers: Crispy baked puff pastry 12; Extra virgin olive oil to taste; Lemon juice ½; Carrots 1; Celery 1; Fine salt to taste

for the octopus salad: Octopus 0.9 lb (400 g); Garlic 1 clove; Bay leaves 1 leaf; Carrots ½; Cloves 1; Celery ½ rib; Fine salt to taste; Parsley 1 tuft - to chop; Black pepper to taste; Extra virgin olive oil to taste; Lemon juice 2 spoonfuls

Preparation

How to prepare Classic pastries with octopus salad

To prepare classic pastries with octopus salad, you can use a pre-made octopus salad or prepare it following the recipe you Octopus salad with parsley (octopus salad) using fresh octopus. You will need 3.5 oz of octopus salad, and you can use any leftover to accompany the appetizers by adding boiled potatoes if you like. Then prepare the julienne of vegetables: wash and peel the carrots and celery 2 that will accompany the octopus: julienne the carrot and celery using a food processor 3

or with a peeler 4, finally place the vegetables in a bowl 5 and season them with oil, lemon juice, and salt. At this point, you can assemble your appetizers: garnish each pastry with the vegetables 6 and the octopus salad, and sprinkle with black pepper to taste.

For the translation of some texts, artificial intelligence tools may have been used.

Classic pastries with octopus salad

PRESENTATION

INGREDIENTS

How to prepare Classic pastries with octopus salad

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