Serves 4 people:
musky octopus 1 Kg
potatoes 500g
Pacchino tomatoes 250g
2 celery stalks
1 carrot
1 onion
1 clove of garlic
1 lemon
extra virgin oil to taste
salt to taste
pepper to taste
parsley to taste
Peel the carrot, peel and cut into two pieces the onion and clean half of celery stalk. Clean the octopus and wash them in tap water.Bring salted water to a boil, vegetables and a clove of garlic. Cook octopus for around 40 minutes, then allow them to cool in the cooking water. Drain them and cut them into pieces.Peel potatoes, cut them into pieces and boil them. Wash tomatoes and cut them into 4 pieces, cut also the stalk into small pieces and if necessary remove their filaments. Lay octopus, potatoes, tomatoes and stalk in a salad bowl. Season with extra virgin olive oil, salt pepper and some lemon juice.Sprinkle with plenty of minced parsley and stir. Keep in a cool place until served.

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