Ligurian Octopus

Preparation:

Preparation: Put the whole octopus and the 4 potatoes in a pan (without adding any liquid) and cook over low heat for about 1 hour. The pan must have a lid. Once cooked, remove the octopus and cut it into small pieces with scissors, and arrange it on a tray. Season the cut octopus with a sauce of oil and lemon. The potatoes, divided into 4 wedges (they will have taken on a purplish colour), will serve to garnish the octopus itself. Pour the yoghurt into a small bowl and mix it with the ketchup. The sauce, which can be placed on the octopus as desired, will take on a delicate pink colour. A good Verdicchio delle Marche wine is recommended, served at 11-12 degrees.