Octopus salad and bottarga

dispose of

4 kg octopus
extra virgin olive oil
1 lemon
1 onion
1 carrot
1 celery
200 g Vermentino wine
2 cloves garlic
bottarga
salt

procedure

Put the octopus with vegetables in a saucepan with cold water, add the garlic, white wine and the parsley stalks, add salt and cook over medium heat for about three hours. Once cooked, let it cool down and clean the heads and put everything in a clean tea towel. Wring out and close the two flaps passing well the octopus in a single compact block well, refrigerate. Cut the octopus and drizzle with extra virgin olive oil, bottarga, a bit of lemon and serve.