Octopus Saltimbocca - Prosciutto Di Parma

Ingredients

• 4 slices Prosciutto di Parma
• 2 quarts water
• 1 teaspoon salt
• 2 1/2 pounds octopus (1 large or a few small)
• 1 large carrot, peeled, cut into chunks
• 1 small head fennel, trimmed, quartered
• 1 teaspoon fennel seed
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon red chili flakes
• 1 bay leaf
• 6 tablespoons olive oil
• 2 cups cooked chickpeas
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 4 tablespoons unsalted butter
• 4 sage leaves
• 2 ounces Prosciutto di Parma, julienned