Baby octopus with parsley
Instructions
Clean the baby squid, wash them and let them boil for 15 minutes with vinegar in boiling salted water.
Turn off the heat and let them cool in their cooking liquid.
Drain them and chop into pieces the tentacles and body-lock wheels.
Peel, wash and chop the parsley along with half a clove of garlic.
In a bowl, emulsified oil and the juice of a lemon.
Add salt, pepper and add the parsley and minced garlic.
Stir and pour the sauce on moscardini.
Stir well to mix the ingredients and put in a cool place to chill (not in the fridge) for about 1 hour.
Garnish the platter with lemon wedges and serve.
Ingredients and dosing for 4 persons
- 750 g of moscardini
- 1 sprig of parsley
- 1/2 clove of garlic
- 3 lemons
- 2 tablespoons of wine vinegar
- 4 tablespoons of olive oil
- Pepper
- Salt