Ingredients for 4 people:
2 octopuses each weighing about 700g, 1 carrot, 1 onion, 1 stalk of celery, 1
bay leaf, 1 branch of thyme, 10ml of apple vinegar, 5-6 fresh courgettes, 1
clove garlic, parsley, 3 spoonfuls of extra virgin olive oil, 1 fresh lemon,
salt, papper.
Preparation:
Bring a good quantity of water to the boil. Add the peeled and chopped carrot,
celery and onion, the bay leaf, the thyme and a pinch of salt. Lower the flame
and simmer for about 30 minutes. Detach the octopus tentacles from the sac and
peel it. Remove the interior and the beak that is at the centre of the octopus
tentacles and peel them. Put the octopus into the stock. Increase the flame.
When it starts to boil again, lower the heat and continue cooking for about 15
minutes. Peel, wash and cut the courgettes into thin slices. In a bowl mix a
pinch of salt and pepper, 5-6 spoonfuls of Bartolini Extra virgin Olive Oil,
the peeled and finely chopped garlic and the parsley. Drain the octopus, allow
it to cool and, using a sharp knife, finely slice the tentacles and the sac.
Place the fish into the plates with the courgettes. Season with the oil and
garlic sauce.
