Ingredients for 4 people
1 octopus of 500 gr
1 crunchy celery (generally the white one is sweeter, but there are some very fresh and crunchy greens)
2 medium-sized potatoes
About ten Taggiasca olives
Extra virgin olive oil
Salt and pepper
Cook the potatoes in their skins, after washing them well, in a little lightly salted boiling water. In a saucepan, boil two litres of scented water with half a glass of white wine, a stick of celery, a carrot, two bay leaves and a sprig of thyme. When the water begins to boil, immerse the octopus and cook it for 30 minutes. Turn off the flame and let it cool. When you can dip your hand the octopus will be ready. Clean it, cut it into chunks and put it in a serving dish together with the celery washed and cut into oblique slices on top of the thinly sliced potato. Season with oil, salt and pepper. Garnish with the Taggiasca olives and coarsely chopped celery leaves.
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