Ingredienti per 6 persone: 1,6 kg di polpo
sedano
carota
alloro
zenzero tritato
olio extravergine di oliva
succo di 1 limone
sale
pepe
Pulite il polpo degli occhi e del becco, poi dopo averlo sciacquato bene in acqua corrente, plunge in boiling water seasoned with celery, carrot and bay leaf and cook for about 45 minutes (or until they are well cooked).
Let the water until it becomes lukewarm.
Then salt it lightly, pepatelo, sprinkle with ginger and tries a few drops of lemon pressatelo carefully in a plastic bottle that you cut the neck.
Keep in refrigerator for at least 3 hours, preferably with a weight on top, to make them take shape.
To serve, cut the bottle and slice the octopus into thin slices, garnish with scrisce celery and carrot and dressed with a light vinaigrette.
Let the water until it becomes lukewarm.
Then salt it lightly, pepatelo, sprinkle with ginger and tries a few drops of lemon pressatelo carefully in a plastic bottle that you cut the neck.
Keep in refrigerator for at least 3 hours, preferably with a weight on top, to make them take shape.
To serve, cut the bottle and slice the octopus into thin slices, garnish with scrisce celery and carrot and dressed with a light vinaigrette.
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