Octopus salami with parsley

Cooking time: 30 minutes

Preparation: 20 minutes

Free: 24 hours

Remove the eyes and the beak (located between the tentacles) of Octopus.

Turn pocket, remove the membrane that holds, put it back in its original position.

Wash very well the Octopus under running water, rubbing the tentacles to loosen debris.

Put it in the pressure cooker with a glass of water and clean and wash the vegetables.

Close the lid, place the pot on high heat, wait for the hissing noise.

Lower the heat to a minimum, cook 30 minutes.

Take vent steam away from fire.

While the Octopus cooks, wash the parsley, remove the leaves, dry, finely chop with garlic peeled, using an electric mixer or a Crescent.

Pour the mixture into a bowl with a spoon of oil, ground pepper and a generous pinch of salt.

Drain the Octopus from cooking liquid, let it cool slightly and prepare it as is shown below.

Put the Octopus on a dish, season with the prepared sauce, with your hands, massaging to distribute it well.

Place in a plastic food bag, close the opening and firmly stamped the bag in several places with a skewer.

Wring the bag with your hands to let out more liquid as possible, wrap the bag very tightly in kitchen film giving shaped cylinder preparation.

Keep in refrigerator 24 hours.

Wash the lemons, cut 2 round slices very thin, layer them in a single layer on a serving platter.

Remove film and bag the Octopus salami, cut into very thin slices with a knife and appoggiatele on the serving dish.

Dissolve salt and pepper stayed with the juice of lemon, third in the bowl, add the remaining oil and 2 tablespoons of hot water, beating with a fork.

Pour the sauce over the grilled Octopus, decorated with curly parsley, washed and dried and serve.

The Octopus is preserved in fridge 3-4 days too, wrapped in foil and not seasoned. When served, remove from fridge at the last moment, otherwise the natural gelatine holding the pieces together it dissolves.