Octopus with balsamic vinegar of Modena

Octopus with balsamic vinegar of Modena is the perfect starter if your aim is to surprise your guests. It is really easy to prepare but at the same time really tasty. It is one of that plates that everyone likes! Read the recipe below!

For four persons, ingredients: 1 medium octopus (about 400 g), 3 red chillies, 5-6 bay leaves, 2 tablespoons of extra virgin olive oil, 1 lemon, 200 ml of Traditional Balsamic Vinegar of Modena, 20g of black pepper grains, chives ,Salt to taste.

Preparation:

Wash and boil the octopus in the saucepan with 2 liters of water, chillies, laurel leaves and pepper for 20 minutes; let it rest 10 minutes off in its broth. Remove the tentacles from the middle of the octopus without spraying them. Lay a mold with the transparent film and place the tentacles for the long; fill any blank spaces with the head of the octopus cut into strips, press well and seal with the film. Place them in the refrigerator for 3 hours. Dilute Balsamic Vinegar of Modena with 1/2 liter of octopus broth and a pinch of salt. Cook on slow fire for about 30 minutes. Extract the suppressed octopus from the fridge, remove the film and slicing it finely. Serve the sliced octopus slices with a few stems of chives; season with olive oil and lemon juice and finish with the balsamic vinegar that you have previously cooled down.

Octopus with Balsamic Vinegar of Modena original is ready to delight your guests! I would suggest you to take a look at L-Originale website in order to get the perfect balsamic vinegar for this plate: http://www.l-originale.com/

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L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com