By cooking it in the pressure cooker, the octopus becomes very tender in no time. In addition, you can optimize the preparation by adding the whole potatoes (which will take on a nice pink color)
Ingredients
- 1 kg octopus
- 300 g 4-5 potatoes
- 150 g baby zucchini
- 20 g dried cherry tomatoes
- 20 g Taggiasca olives in oil
- garlic
- parsley
- extra virgin olive oil
- White wine
- coarse salt
Peel courgettes and divide them lengthwise. Brown them in a pressure cooker in a film of oil for 4-5 minutes, until they are golden brown. If needed, blend with very little water. Remove them from the pot.
Place the whole octopus, already gutted and cleaned, and the potatoes, peeled, in the pressure cooker; add a pinch of coarse salt, 1/2 glass of wine and 250 g of water. Close and cook for 7 to 10 minutes depending on the pot power. Vent and extract the potatoes. Let the octopus cool in the water.
Prepare a sauce by blending a bunch of parsley with 20 g of oil, 10 g of water and 1 clove of garlic.
Cut touch the octopus tentacles and the potatoes, once lukewarm.
United olives, courgettes, dried cherry tomatoes, drizzled with parsley sauce and, to taste, top up with a little lemon juice.
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