Time: 1 ora e 40 minuti
Difficulty: Media

Ingredients for 4 people
600 g octopus
750 g water
2 cloves
1 bay leaf
½ celery rib
172 glass of white wine
500 g of chopped potatoes
40 g butter
150 g milk
30 g parmesan cheese
5 g of fine salt
4 tufts of parsley
Extra virgin olive oil
 
Time:
Preparation: 10 minutes
Cuko: 5 minutes
Wait 5 minutes
Difficulty: Easy
Portions: 8
Mode: manual

Utensils for the recipe
- Stainless steel blade
- Measure

Method
1. Put the octopus in the bowl together with 500 g water, the cloves, the bay leaf, the white wine, the chopped celery rib and the onion cut into wedges, cook at SF temperature for 40 minutes, with the measuring cup on the lid.
2. Transfer the octopus with its cooking water to a large bowl and leave to cool.
3. Put the stainless steel blade in the container, add the potatoes, milk, salt, cook on vel. 3 at 90 ° c for 45 minutes, with the measuring cup on the lid.
4. Add the butter, mix with vel. 6 for 30 sec.
5. Check the consistency and, if necessary, blend again with vel.8 for 1 minute.

Take the octopus and cut the tentacles, heat a plate with a tablespoon of oil, when it is hot, pour the tentacles into the pan and let them toast for a few minutes on both sides.
Pour the ladles of pure in the dish, add three tentacles for each portion and serve in sprigs of parsley.