Octopus in Agliata

Clean the thoroughly baby octopus Remove the beak, eyes, and the ink sac located under the head. Complete the cleaning process without leaving any residue, then prepare them for cooking. This step is complete when the mollusks are free of these parts and can be immersed directly in water.

Bring to a boil a pot of already salted water and immerse the baby octopusCook them for about 40 minutes, maintaining a steady boil. Check for doneness when the flesh is tender to the tip of a utensil, without falling apart. The time can be checked by starting from when the water returns to a boil after immersion.

School i baby octopus Once cooked, drain them briefly, without letting them cool completely. Cut them into evenly sized pieces, suitable for scooping up the dressing. Proceed when the pulp maintains a soft but firm consistency and the pieces are sufficiently uniform.

Beat the two cloves of garlic in a mortar until you obtain a smooth paste. Slowly pour in the extra virgin olive oil, continuing to mix. the mixture, until the garlic can absorb it. The base is ready when it appears creamy, smooth, and free of large fragments.

Wet it in water soft bread crumb of the slice of moddizzosu bread, then squeeze it carefully to remove excess water. Dip it in the white wine vinegar, distributing it evenly. soft bread crumb It should be moist and soft, but not dripping, before being added to the battuto of garlic.

Pour the soft bread crumb treated with vinegar into the mixture Of aglio e olioMix everything together in a mortar until you obtain a smooth, dense, and well-blended paste. The sauce is ready when the bread has no dry spots and the dressing has a creamy enough consistency to stick to the baby octopus.

Pour the sauce over the baby octopus While still hot, gently distribute it so that the pieces are evenly coated. Serve immediately, when the heat from the mollusc keeps the sauce fluid and enhances the garlic and vinegar aroma.