Salad with Octopus

Does not require the atavistic and decanted Cork during baking but only a large pot filled with salted water that, from the moment of boiling, can accommodate an Octopus of 1 kg for a total of 45 minutes (turning it upside down after the first half an hour) and then just let it cool in the cooking water.

This preparation also guarantees a better digestibility of Octopus to be seasoned with garlic and pepper (also the chili okay if liked), extra virgin olive oil, juice of half a lemon and a generous handful of chopped parsley.

This dish is eaten fresh from the fridge but not cold, i.e. should prepare in the morning (because the Octopus needs time to cool) to taste it better in the evening; Remember, though, to pull it out of the fridge at least 10 minutes before you serve it, adding oil if necessary, and/or lemon juice, chopped fresh parsley.