Ingredients (2 portions)

1 octopus (about 400 g of weight)
20 g pine nuts
20 g rocket
1clove of garlic
hot chili pepper
1/2 lemon
1/2 onion
1 rib of celery
1 small carrot
parsley
balsamic vinegar
extra virgin olive oil
salt

Preparation

The octopus salad with rocket, pine nuts and chili pepper is a delicious and tasty appetizer, where the delicate flavor of the octopus is enhanced by the combination with rocket, pine nuts and hot chili pepper.

To prepare it, first clean the octopus removing entrails, eyes and beak; boil a pot of water with lemon, onion, carrot, celery and parsley, then dip the octopus for three times holding its head with a fork, so as to curl the tentacles. Soak it thoroughly and then continue cooking for about 35 minutes until, pricking with a fork the base of the tentacles, the meat will be tender.

Allow the octopusto to cool in the cooking water; meanwhile, thoroughly wash the rocket and chop it, peel the garlic and chop it finely. Cut the octopus into pieces and mix it in a bowl with the rocket and the pine nuts. Season with a pinch of salt, a dash of extra virgin olive oil, few drops of balsamic vinegar and chopped hot chili pepper according to your taste and... resistance to hot! Mix well and let stand for half an hour at room temperature in order to allow the octopus to absorb the seasonings well, then serve the octopus salad with rocket, pine nuts and chili pepper.