“Drowned” little octopuses – Polpetti affogati

Ingredients for 4 servings

  • 2 1/4 lbs of little octopuses
  • 1/3 cup of dry white wine (or a small glass of Marsala dry)
  • extra virgin olive oil
  • 1 lb. of peeled tomatoes
  • fresh parsley 1/2 bu.
  • 1 clove of garlic
  • salt TT
  • Cayenne pepper TT

 

Preparation
Clean the little octopuses. Stir-fry a mix of minced garlic and parsley in a pan with 6 tbsp of oil and some chilli; add chopped tomatoes and cook for 5 min. Then add the octopuses and the wine and let evaporate, add salt and pepper, 1/2 glass of water and cover the saucepan and cook on a low flame for about 1 hour. At the end of the cooking sprinkle some snipped parsley.

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