A tuscan antipasto dish that can be prepared ahead of time and eaten cold.
Ingredients – Serves 6
- 1.5 kg (3 lb 5oz) octopus
- 1 celery stalk
- 1 carrot peeled
- 1 onion, peeled
- a few whole, black peppercorns
- about 3.5 litres (14 cups) water
- 125 ml (1/2 cup) white wine vinegar
- juice of 1 lemon
- 6 tablespoons of extra virgin olive oil
- 1 chopped fresh red chilli
- 2 garlic cloves
- a handful of fresh parsley
Preparation
Clean the octopus by cuting a slit through the head par. Open it out flat and remove the innards and eyes, and the beak part. Rinse
Put the celery , carrot, onion and peppercorns into a large saucepan. Cover with the water and vinegar. Season with salt and bring to boil. Add the whole, cleaned octopus. Skim the surface with a slotted spoon to remove any scum. Cook for 1, 1/2 hours over medium, covered or until you can insert a fork into the octopus with no resistance. It should not however be too soft. Remove from the heat and cool the octopus in its stock. Remove from the liquid and cut the whole octopus into rounds of about 5mm (1 .1/4 in).
Squeeze over the lemon juice, add the olive oil the chilli, garlic and parsley, and season with salt and pepper. Mix through. Serve immediately ar refrigerate for a few hours before serving.
Thanx to Cibò for the picture – http://u.nu/8wi6
