Ingredients for 4 people
1 kg of musky octopus
lemon and/or vinegar
Wash the musky octopus under water and salt after removing the mouth and eyes. Bring a pot of water (with bay leaf, half a glass of white vinegar, half a lemon, two black peppercorns) to boil into which while holding the octopus by the body, to dip the tentacles several times so that they curl; then drop the musky octopus into the pot. Cook for 20 to 40 minutes depending on the size. Allow them to rest in the cooking water keeping them warm, then remove them from the water, cut them in half or leave them whole and season with extra virgin olive oil, ground pepper, salt, garlic, parsley. Serve warm.
Recommended wine: Lison DOCG Classico