Starters · Apulian Cialledda with Octopus
Contemporary Apulian Cialledda with Octopus and Caroselli Cucumbers
This Apulian octopus cialledda reimagines a fresh dish from the Murgia tradition with caroselli cucumbers, cherry tomatoes and Carone extra virgin olive oil.
Method
Simmer the octopus in lightly salted water for about 40 minutes, then leave it to cool.
Tear the bread into pieces, briefly dip it in cold water, squeeze out the excess and place it in a bowl.
Add the sliced caroselli cucumbers, cherry tomatoes and marinated onion. Dress with Carone extra virgin olive oil, oregano, salt and pepper.
Sear the octopus in a pan with a little olive oil until crisp.
Arrange the octopus on the cialledda and finish with a drizzle of Carone extra virgin olive oil.
Apulian Octopus Cialledda: Bread, Vegetables and Seafood
Cialledda brings together bread and fresh ingredients. This version adds seared octopus while keeping caroselli cucumbers at the heart of the dish. See the Apulian cialda reference describes variations on the traditional preparation. For this recipe, use stale bread, dipping it briefly and squeezing it gently so it softens without becoming dense. Cook the octopus until tender, then let it cool before cutting it. A quick sear in a pan gives it a crisp, flavourful surface. Meanwhile, slice the caroselli cucumbers, cherry tomatoes and onion, then season them with lemon, oregano and Carone olive oil. Combine the bread with the vegetables just before serving so it keeps a pleasant texture. Place the octopus on top of the cialledda and finish with a drizzle of olive oil. This Apulian octopus cialledda balances the soft bread and seafood with the freshness of the vegetables. Serve as soon as it is assembled, either as a starter or a light main course.
Cuoci il polpo finché diventa tenero, poi lascialo raffreddare prima di tagliarlo. Una breve rosolatura in padella crea una superficie più saporita e croccante. Nel frattempo, affetta i caroselli, i pomodorini e la cipolla; condiscili con limone, origano e olio Carone. Unisci il pane alle verdure poco prima di servire, così conserva una consistenza piacevole. Disponi il polpo sopra la cialledda e completa con un filo d’olio a crudo.
Questa cialledda pugliese con polpo alterna la morbidezza del pane e del pesce alla freschezza delle verdure. Servila appena composta, come antipasto o piatto unico leggero.
A drizzle of olive oil, another recipe.
Bring the flavours of Puglia to your table with Carone extra virgin olive oil.
Starters · Apulian Cialledda with Octopus
Contemporary Apulian Cialledda with Octopus and Caroselli
This Apulian cialledda with octopus reinterprets a fresh Murgia tradition with caroselli cucumbers, cherry tomatoes and Carone extra virgin olive oil.
Method
Cook the octopus in lightly salted water for about 40 minutes, then leave it to cool.
Tear the bread into pieces, briefly soak it in cold water, squeeze it gently and place it in a bowl.
Add the sliced caroselli, cherry tomatoes and marinated onion. Dress with Carone extra virgin olive oil, oregano, salt and pepper.
Sear the octopus in a pan with a drizzle of olive oil until crisp.
Arrange the octopus over the cialledda and finish with a drizzle of Carone extra virgin olive oil.
Apulian Cialledda with Octopus: Bread, Vegetables and the Sea
Cialledda brings together bread and fresh ingredients; this version adds seared octopus while keeping caroselli at the heart of the dish. The Apulian cialda guide describes variations on the traditional preparation. Use stale bread for this recipe, briefly soaking and gently squeezing it so it softens without becoming dense.
Cook the octopus until tender, then let it cool before cutting it. A quick sear in a pan gives it a more flavourful, crisp surface. Meanwhile, slice the caroselli, cherry tomatoes and onion, then dress them with lemon, oregano and Carone olive oil. Combine the bread and vegetables just before serving so the bread keeps a pleasant texture. Place the octopus on top and finish with a drizzle of olive oil.
This Apulian cialledda with octopus balances soft bread and tender seafood with crisp, fresh vegetables. Serve as soon as it is assembled, either as a starter or a light main course.
A drizzle of olive oil, another recipe.
Bring the flavours of Puglia to your table with Carone extra virgin olive oil.
