WINE SHOP MIONETTO

Grilled octopus

Ingredients for 4 persons:

1 clean fresh octopus about 1 kg

1 lemon with edible peel

half a glass of EVO oil

2 cloves of garlic

a sprig of parsley

Procedure

The octopus is quite leathery; use a meat tenderizer to soften it or, alternatively, keep it in the freezer for a couple of days and thaw it before cooking it.

Bring a pot of water to a boil with a little salt and a teaspoon of vinegar and add the octopus, holding it by the head to curl the tentacles. Cook your octopus for 20 to 25 minutes, then turn off the heat and let it cool to keep it soft. Once warm, cut it into pieces.

Prepare the marinade: combine EVO oil, lemon juice, crushed garlic clove and chopped parsley in a large bowl, dip the boiled octopus in the sauce, turning it often; you should let it marinate for at least half an hour.

Heat the grill and when it is hot (but not boiling), place the octopus on it, brushing it with the marinade. Place a lid to maintain the temperature and cook for 6 to 10 minutes. Remove the lid, turn the octopus pieces over and drizzle them again with the marinade.

Complete cooking for 4 /5 minutes and serve hot, sprinkling with chopped parsley and - if you like - pepper: enjoy with a chilled glass of our iconic Prosecco DOC Treviso Brut.