Octopus Alla Buce

Preparation:

Preparation: Preparation for quick cooking in a pressure cooker: about 40 minutes. Finely chop the parsley leaves together with the garlic cloves. Put the olive oil on the fire over medium/high heat; as soon as it is heated, add the chopped parsley and garlic and let it lightly brown. Add the Sardinian cherry tomatoes and the octopuses. Then add the half nut after breaking it up and wash it all down with the red wine. At this point close the pressure cooker and, from the moment it starts to boil, consider a cooking time of 40 minutes, with the flame at a minimum, but checking that it continues to boil. After 40 minutes, remove the octopuses from the pot and place them on a tray to serve them piping hot. A side of sautéed spinach is recommended. The matching wine must be a Bolgheri rosé or a medium-bodied young red wine. As a final note, we can suggest trusting the recipe and not adding salt: the octopus is already very tasty (at best, it can be added when it is cooked when it is still in the pot if it is not tasty enough when tasted).