Octopus alla Luciana

Ingrediants:

• 1.5 kg real curled octopus
• 350 gr red wine
• 20 gr garlic
• 50 gr copper onion
• 50 gr green celery
• 50 gr carrots
• 300 gr Piennolo cherry tomatoes
• 300 gr fresh tomato puree
• Basil to taste
• Parsley to taste
• To taste black pepper
• To taste extra virgin olive oil

Method:

Prepare all the ingredients starting from the octopus, thoroughly clean any residual sand by brushing the tentacles and suckers well. If necessary, you can help yourself with a little coarse salt for the rubbing operation.

Wash, clean and cut celery, carrots and onion into even irregular cubes. Also clean and chop the onion and garlic, taking care to eliminate the internal part of the core that would otherwise be indigestible. Wash the cherry tomatoes and cut into small cubes. In the meantime, reduce the red wine over a moderate heat to obtain about one third of the initial weight. At this point, combine all the ingredients in the pressure cooker in this order: first abundant extra virgin olive oil, then the mince, the vegetables, the octopus, the reduced wine and finally the cherry tomatoes and pulp. Season with 25 g of fine salt and the herbs flaked or chopped according to your taste. Close the lid well and secure it with the appropriate lever. Cook for approximately 20 minutes per kilo of octopus then let it rest for at least 30 minutes over the heat before opening the lid. In addition to concentrating the smells and flavors, this operation also helps to allow the octopus to reabsorb part of the cooking sauce well.