Moscardini With Parsley

Preparation:

Preparation: Thoroughly clean the baby octopus, wash them and boil them for 15 minutes with the vinegar in boiling salted water. Turn off the heat and let them cool in their cooking liquid. Drain them and cut the tentacles into small pieces and the body bag into small pieces. Peel, wash and finely chop the parsley together with half a clove of garlic. In a bowl, emulsify the oil and the juice of one lemon. Add salt and pepper and add the chopped parsley and garlic. Mix and pour the sauce over the baby octopus. Stir to mix the ingredients well and put everything in a cool place to cool (not in the refrigerator) for about 1 hour. Garnish the dish with lemon wedges and serve.