STEP-BY-STEP COOKING RECIPE
Clean the saccular head without separating from the tentacles, turning it inside out, remove the entrails.
Rotate the body of the octopus to its original position. Make an incision at eye level. Use a knife or fingers to remove them.
Also, using your fingers or the tip of a knife, remove the beak.
So that the meat after cooking is not tough, it must be beaten off.
Before cooking the octopus, be sure to rinse it under running water. Pour enough water, 2 tablespoons of vinegar, 1 glass of white wine into a saucepan, add bay leaves, onions, carrots and celery, pepper, a little salt and bring to a boil.
As soon as the water boils, immerse only the octopus tentacles for a while.
Repeat this 2-3 times or until the tentacles are well curled. This is also done in order to twist the ends of the tentacles. The tips twisted in this way look very nice on the surface of the finished salad.
Then submerge the whole octopus in water, cover and simmer over very low heat for 50 minutes. Remove any foamy contamination from the broth surface from time to time. For optimal readiness, every 500 grams of octopus takes 20-25 minutes.
Rinse and peel vegetables and cut tomatoes into cubes.
Carrots and zucchini in thin strips.
Place the vegetables in a bowl, add lemon juice, some olive oil and a pinch of salt. Leave them aside to marinate.
Rinse and chop the parsley finely.
Peel the potatoes and boil in lightly salted water, making sure that the water is twice the weight of the potatoes. Place the cooked potatoes in an electric chopper and slowly add the oil and broth in which the potatoes were cooked. You should get a liquid, creamy density. Add salt.
Once the octopus is ready, take it out and let it cool for 10 minutes in its own broth, then place it on a cutting board and cut into 2 to 3 cm pieces.
Place the chopped octopus in a large bowl, add the pepper brunois, season with citronet, add the chopped parsley and stir gently. Add hot peppers and fresh basil if desired.
Serve a warm salad with a creamy potato soup base in the middle,
alternately stacking tomatoes,
Finally, lay out the octopus and olive slices.
Take a grater with a large hole and crush the white celery through it onto the surface of the salad, as if it were Parmesan cheese.
It is preferable to immediately consume the octopus salad. You can freeze the octopus after cooking.