Ingredients for 4 people:
- 1.2 kg of octopus
- ½ kg shelled fresh borlotti bean
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon chopped parsley
- black pepper
Cook the beans in boiling salted water. Boil the octopus after it is cleaned and rinsed in plenty of water for about an hour and let it cool in its cooking water, then drain and cut into small pieces, pour the diced octopus in a bowl topped with extra virgin olive oil ‘oil and drained beans. Serve in 4 individual plates sprinkle each plate with chopped prezemolo and a drizzle of extra virgin olive oil.