Steam Octopus in salad with potatoes, persil and garlic mousse

DIFFICULTY: Medium
TIME PREPARATION:40 minutes
TIME COOK: 60 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
octopus 1.2 kg (40 oz)
1 carrot
1 stalk of celery
1 onion
extra virgin olive oil
salt
pepper
1 potato per person
parsley
3 / 4 dl fresh cream (10 oz)
2 cloves of garlic
Balsamic Aged
DIRECTIONS
Put the octopus in a saucepan, cover with cold water, add the onion, carrot, celery and bring to the fire.
Let simmer for 45-50 'or so, then let it cool in its cooking water, then drain.
Close the octopus with plastic wrap. Try to compact it well wharf. Must be a compact ball. You can also use a very clean rag.
Leave in the refrigerator for at least 12 hours.
Boil the potatoes and then cut into small cubes.
In a bowl, seasoned with olive oil, salt, pepper, parsley.

For the garlic mousse
Squeeze (with garlic press) 2 cloves of garlic.
Add the juice of garlic cream sauce with a pinch of salt.
Load the syphon and put in refrigerator.

Cut the octopus with the slicer (or a very sharp knife). The slices should be very thin (like slices of ham).
Lay the potato salad in the center (not cold)
Draw off the froth of garlic and drop of Balsamic
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Spumante Brut Classico o Rosé