Octopus with potatoes and Traditional Balsamic Vinegar of Modena PDO

Method

Cook the octopus in a pot with boiling water and with an organic lemon cut in half. When the water boils, lower the heat for 40 minutes. Peel the potatoes, cut them in little cubes of 1cm and wash them under cold water. Sauté a clove of an unpeeled garlic with a bit of extra-virgin olive oil in a pan, add the drained potatoes and cook, letting them al dente. After salting and peppering them, leave to cool. At this point, remove the octopus from the cooking water and leave to cool in cold water. Cut it in cubes, like you did before with the potatoes and season with fresh parsley, salt, pepper, extra-virgin olive oil and Traditional Balsamic Vinegar of Modena PDO. Alternatively (as the picture shows) you can mash the hot potatoes with the potato masher to maintain the texture and avoiding making them sticky, then you need to stir them with extra-virgin olive oil, a generous handful of chopped parsley. As regards to the octopus, you have to keep the entire tentacle and put it on the mashed potatoes then you can season with the Traditional Balsamic Vinegar of Modena PDO as you like.