SARDINIA - Octopus skewers with EVOO
1 clove of garlic
1 tbsp of chopped parsley
Lemon to taste
Salt to taste
Viaggio extra virgin olive oil to taste
Choose the freshest Octopus not too big, wash them, arrange them on sticks and tie their tentacles up with strings. Place them on high heat and cook slowly. Meanwhile, in a bowl, pour few tablespoons of Viaggio extra virgin olive oil, add the parsley and garlic, mix, and brush the skewers with this mixture. When octopuses are well browned collect them and serve with salt and lemon wedges.