Moscardini And Green Beans Salad

Preparation:

Preparation: Boil the green beans al dente, drain them and collect them in a salad bowl. Wash and clean the octopus too, boil them in salted water and lemon, drain them, cut the larger ones in half and leave the smaller ones whole. Pour a glass of vinegar into a saucepan, add plenty of basil, marjoram, a little parsley, a clove of garlic and chilli pepper. Bring to the boil and let it evaporate for a few minutes. Turn off, eliminate the aromas. Drain the tuna and spread it over the green beans, add the baby octopus. Season by slowly pouring in the oil, the flavored vinegar, salt and pepper. Keep 2 hours in the refrigerator. Serve. Accompanying wines: Collio Tocai Friulano DOC, Verdicchio Di Matelica DOC, Vermentino Di Gallura 'Superiore' DOC