Insalata di Polipo* Octopus Salad*
- Ingredients:
- Raw material: Octopus (fresh or thawed).
- Condiments: Extra virgin olive oil, lemon juice, salt, black pepper, fresh parsley, garlic.
- Vegetables (optional): Celery slices, carrots, boiled potatoes, olives (green or black), capers.
- For boiling: White wine vinegar, bay leaves, peppercorns.
2. Allergens:
- Mollusks (the octopus itself).
- Celery (if present as an ingredient or in the boiling process).
- Sulfur dioxide and sulfites (often present in wine vinegar or as preservatives in frozen fish).
- Possible traces: Crustaceans or fish (due to cross-contamination in the kitchen).
3. HACCP Management and Storage
- Cooling: After cooking, the octopus must be cooled rapidly (blast chiller) to limit bacterial growth.
- Storage: In the refrigerator at a temperature between 0°C and +4°C.
- Duration: Usually 24-48 hours if fresh, up to 3 days if well-sealed in airtight containers.
Allergens
Celery
Crustaceans
Fish
Molluscan
Sulfites