Octopus in vinegar
Instructions
Clean the Octopus, remove the eyes, beak and the bleb, slightly with mallet batteteli to intenerirli long, wash them under running water and let them drain in a colander.
Place over heat a saucepan with about 200 there lightly salted water; When will lift the boil immerse yourself for 3 times the Octopus head keeping them so that the tentacles curling, then discard the water and let them cook for about 20 minutes.
When cooked, drain and cut them into small pieces approximately 8 cm long.
Put them to dry for a few hours spread between 2 towels.
Wash and dry the mint leaves.
Put the Octopus in 2 glass jars from 50 cl alternating with mint leaves, bits of garlic and pepper.
Place a saucepan over heat with vinegar, bring it to a boil and let it boil for 3 minutes, then pour it on the polyps.
Let cool, close tightly the pots.
Ingredients and dosing for 4 persons
- 1000 g of freshest rather small polyps
- 150 cl of white wine vinegar
- 200 cl of water
- 3 cloves of diced garlic
- 10 leaves of mint
- 10 grains of pepper
- Salt