Octopus With Rice Timbale

Preparation:

Preparation: Clean the octopuses very well, then beat them with a stick to soften them and wash them repeatedly under running water; then cut them into small pieces and keep them aside. Wash the parsley leaves and chop them finely together with the garlic. Fry the minced meat in an earthenware pan with the oil. After a few minutes, add the octopuses and continue cooking for another 5 minutes, adding the white wine. Season with salt and pepper and add the tomato sauce. Cook, with the container covered and over low heat, until the octopuses are soft (it will take about 1 hour). After about 40 minutes, start preparing the rice. Put plenty of salted water in a saucepan on the heat and bring it to the boil. Pour the rice into the boiling water and cook it for 18-20 minutes; then season it, in a tureen, with the pecorino cheese and the butter; then transfer it into a crown mold with the central hole, pressing it well on the bottom with the back of a spoon. Turn the mold upside down on a round serving plate and take the "timbale" out of the oven. Pour the octopuses with their sauce into the center of the crown and serve immediately.