Soppressata of Octopus with balsamic vinegar
Instructions
Put the Octopus to boil in plenty of water with 2 tablespoons of wine vinegar and Bay leaves for about two hours at moderate flame.
Remove Octopus from the stock and clean the beaks.
On a table lay the foil and place the Octopus still warm, wrap it more times in the Charter giving it the shape of a salami sausage for crushing the gelatine contained in the flesh will distribute evenly.
Refrigerate for a few hours.
Mix olive oil, balsamic vinegar, pepper, lemon juice and mustard in a bowl with a whisk mix the product until the mustard is dissolved.
Cut into thin slices, season with the sauce and then add the finely chopped chives.
Ingredients and dosing for 8 persons
- 2000 g of octopus
- 1/2 cup of olive oil extra virgin
- 1/2 cup of aceto balsamico tradizionale
- 1/2 lemon (juice)
- 1 tablespoon of mustard
- 1 sprig of chives
- 2 tablespoons of wine vinegar
- 3 leaves of laurel
- Salt
- Pepper