Soppressata Di Piovra With Balsamic Vinegar

Preparation:

Preparation: Boil the octopus in plenty of water with 2 tablespoons of wine vinegar and the bay leaves for about two hours over moderate heat. Remove the octopus from the broth and clean its beaks. Spread some plastic wrap on a table and arrange the still hot octopus, wrap it several times in paper giving it the shape of a salami, squeezing the sausage so that the gelatin contained in the meat is evenly distributed. Put in the fridge for a few hours. Dilute the oil, balsamic vinegar, pepper, lemon juice and mustard in a bowl and mix the product with a whisk until the mustard is well dissolved. Cut into thin slices, dress it with the sauce obtained and finally add the finely chopped chives.