Fusilli salad with octopus

2_03128 FUSILLI SALAD with OCTOPUS INGREDIENTS for 4 PEOPLE 300 g fusilli pasta type.

For garnishing: 600 g Octopus, a lemon, a pinch of granulated sugar, 10 cl of olive oil, 200 grams of rucola, 80 g of Parmesan cheese in one piece without rind, salt, black pepper.

Clean the Octopus by separating the heads from the bodies, ammorbiditeli beating them repeatedly with a stick and rinse.

Rinse the lemon and zest in prelevatene a long Ribbon.

Bring a saucepan of water to a boil and add the sugar, lemon rind and Octopus; leave for 15 minutes, Tingle over medium heat, drain the Octopus, let cool and cut into strips 1/2 cm of thickness.

Squeeze the lemon, mix it with oil, salt and pepper, put the Octopus in a salad bowl with the vinaigrette, stir and let macerate for 30 minutes at ambient temperature.

Cook the pasta in boiling salted water, drain and allow to cool.

Rinse the rocket under water, wipe it dry and chop finely.

With a knife cut the Parmesan.

In a salad bowl mix the pasta, the vinaigrette, Arugula and Octopus.

Spread the preparation in dishes, garnished with Parmesan cheese and serve immediately.