Real octopus salad

Take a real Octopus: the eight tentacles, each with a double row of suckers, ne conclamano identity.

Boil water in a large pot and, holding his head Octopus, neither washed nor clean, soak it for 3 consecutive times in boiling water.

Ensure Cagliari fishermen that this preliminary operation, as well as to take on the clam looks like a big flower, makes the meat soft.

Then renew the water in the pot, add salt with 1 teaspoon coarse salt and put in cold Octopus.

Bring slowly to the boil, put a lid and let simmer for over 90 minutes, until, that is, with his fork, we make sure the Octopus has become tender.

For the cooking time required must be based on the weight of the clam calculating that for every kilo of Octopus takes about 90 minutes.

When cooked, turn the water and keep the polyp in the Pan, covered, until they became cold.

Only then place it on the cutting board, remove tentacles, free it from the ink bag (keep aside the sack full of contents bruno), cut into strips, split the tentacles into pieces of about 3 cm and put everything in a bowl.

Prepare the seasoning with a glass of olive oil, 2 tablespoons of vinegar, garlic, parsley sauce and Octopus, Brown held in store.

Lather well and pour it into the bowl, stir well and let stand at least 1 hour before serving.