Put an octopus of two kilos to boil in a saucepan with plenty of water without salt.
When cooked, let it cool and, subsequently, cut it into small pieces and place it in a low salad bowl. Separately prepare a generous “agliata”, putting in a saucepan some well rinsed dry tomatoes, from which the salt has been removed in fresh water and which have been finely chopped with a mezzaluna knife on a chopping board. Add some olive oil to the tomatoes, plenty of chopped garlic, chilli pepper to taste, two bay leaves if it is winter, a few basil leaves, on the contrary, if it is summer, and at last a little water.
When the “agliata” is cooked, add half a glass of white wine vinegar, continue the cooking in order to evaporate the vinegar and, as soon as it is ready, pour it over the octopus until it is covered.
Ingredients (4 portions):