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Octopus salad with celery

number of servings: 6

category: ANTIPASTO

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INGREDIENTS PREPARATION
  • An octopus of 600
  • 700 g
  • a head of celery
  • a glove of garlic
  • parsley q.s.
  • vinegar q.s.
  • olive oil q.s.
  • salt and pepper q.s.
  • a lemon
 Clean the octopus and put it in a saucepan with some water, cover and let it cook for about half an hour. Let it cool in its water. Wash the celery and cut it in pieces. Drain the octopus, cut it in pieces, add the celery and season with minced garlic, vinegar, olive oil, salt and pepper
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